carrot cake w/ cream cheese frosting
Servings: 12 - 16 pieces
ingredients:
for the cake:
- 150 g flour
- 1 tsp baking powder
- 1 pinch of salt
- 175 g roughly minced carrots
- 150 g sugar
- 1 packet vanilla sugar
- 3 eggs
- 100 g sour cream
- 75 g butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground mace
- 1/4 tsp ground clove
- 1/4 tsp ground coriander
- 1/4 tsp ground ginger
for the frosting:
- 200 g cream cheese
- 100 g butter
- 100 gr icing sugar
- a pinch of salt
- zest of an organic lemon
- 2 tbsp lemon juice
- 12-16 marzipan carrots - optional
equipment:
- 25 cm springform
- electric handheld mixer
- egg whip
how to:
- Preheat the oven to 160 degrees C fan.
- Butter/oil the springform & cover bottom & edges w/ fine breadcrumbs
- Shred the carrots.
- Mix flour & baking powder.
- Combine butter & sugar (incl. vanilla sugar) & salt w/ the handheld mixer.
- Add eggs.
- Add spices.
- Add flour.
- Add sour cream.
- Fold in the shredded carrots w/ a tablespoon.
- Pour the dough in the prepared springform & put it in the preheated oven for about 35-40 min.
- Make the test w/ the wooden skewer - you know...
- Let the carrot cake cool down. After about 5 min remove the edge of the springform.
- When the cake is at room temperature transfer the cake from the bottom of the springform to its final plate.
- For the frosting mix butter (best at room temperature!), cream cheese, salt, lemon zest, icing sugar & lemon juice - in this order - w/ an egg whip until smooth.
- Add frosting to the cake.
- Optional: decorate w/ marzipan carrots.
Notes
Prep Time: It’s the preparation of the cake as well as the frosting.
Cook Time: Add another 5 min in the oven if necessary.
Spices: You may discard some of the spices, however, the basis is always cinnamon.
You may add lemon and/or orange flavor to the carrot cake.
The frosting is rather soft; I recommend to store the cake in the fridge - at least for some hours after assembling.
The cake is fine for 4-5 days; sorry: no experience w/ freezing.