Carrot Cake | BRIGITTE.de

Ingredients


For

preparation

  1. Preheat the oven to 180 degrees top/bottom heat (fan oven 160 degrees, gas level 3).

  2. For the dough

  3. Peel and finely grate the carrots. Halve the vanilla pod lengthwise and scrape out the pulp (set the scraped vanilla pod aside for the decorative carrots). Mix flour, baking powder, almonds and cinnamon.

  4. Mix the eggs, sugar and vanilla pulp with the whisk of the hand mixer for at least 5 minutes until creamy. Add the flour mixture, grated carrots and oil and stir in.

  5. Pour the dough into a greased springform pan (24 cm diameter; see tip). Bake the carrot cake in the preheated oven on the second rack from the bottom for 50-60 minutes. If the cake dough sticks to the wooden stick when testing with the stick, extend the baking time by a few minutes and repeat the test. Take the carrot cake out of the oven, let it cool for about 5 minutes, remove it from the tin and let it cool completely.

  6. For the decorative carrots

  7. Peel the small carrots, leaving some green. Shorten the carrots to about 5 cm long and carve them into small carrots with a kitchen knife.

  8. Bring 200 ml water, sugar and the scraped vanilla pod to the boil. Cook the decorative carrots in it for about 3 minutes. Remove the pot from the heat and let the carrots cool in it. Drain well and pat dry if necessary.

  9. For the frosting

  10. Beat room temperature butter and powdered sugar with the whisk of the hand mixer until white and creamy. Briefly stir the cream cheese until smooth and fold it into the whipped butter.

  11. Cut the cooled carrot cake in half horizontally. Spread the bottom layer with about a third of the frosting. Place the cake lid on top and spread with the remaining cream cheese cream. Decorate with decorative carrots and chocolate eggs.

Tip

We baked the carrot cake in a springform pan with a diameter of 24 cm. It also works in a normal 26 mm springform pan, but then it becomes a little flatter and can then no longer be cut in half horizontally as easily.

Tips and variation ideas for the carrot cake

Thanks to the grated carrots and grated nuts, the carrot cake is guaranteed to be juicy and can be achieved even by inexperienced bakers. Here are a few tips for preparation.

  • The Grate carrots very finely, so that the carrot cake becomes nice and smooth and juicy.
  • Since every oven bakes differently, adjust the consistency from time to time after about 40 minutes of baking time Stick sample check. When you pull it out, no dough should stick to the stick.
  • You can also use ground almonds instead hazelnuts or Walnuts put into the dough.
  • The carrot cake is not just an Easter cake, it tastes good all year round. Outside of Easter, you can decorate it with roasted almond flakes, chopped hazelnuts or caramelized walnuts.
  • Carrot cake is almost as popular at Halloween and Christmas as it is at Easter. With Pumpkin spice respectively ginger bread spice you give the dough a seasonal touch.
  • If you like, add the vanilla not to the cake batter, but to the frosting. Here the noble vanilla aroma develops even more intensively.
  • The cake tastes good with one Glaze made from powdered sugar and lemon juice just as good as with the frosting made from cream cheese, butter and powdered sugar. This way you save around 100 calories and 10g of fat per piece.

We have even more recipes for carrot cake, carrot cake with walnuts or carrot cake. You can also prepare this juicy cake with grated carrots vegan. Click here for our vegan carrot cake recipe. If you spread it all over with butter cream, you can quickly turn the carrot cake into a decorative cake (carrot cake with butter cream).

We have put together more Easter recipes for you here.

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