Description
This moist carrot cake is a delightful treat that combines the natural sweetness of carrots with the crunch of almonds.
Ingredients
Scale
- 375 g grated carrots
- 250 g flour
- 2 tsp baking powder
- 250 g sugar
- 1 tsp cinnamon powder
- 250 ml neutral oil
- 4 eggs
- 200 g ground almonds
- Fat for the baking pan
- 300 g cream cheese
- 100 g powdered sugar
- 1 packet vanilla sugar
- A splash of lemon juice
Instructions
- Preheat your oven to 180 °C (top/bottom heat).
- In a large bowl, beat the eggs, sugar, oil, and cinnamon powder with a mixer for about 3-4 minutes until the mixture is frothy and light.
- Add the grated carrots and ground almonds and mix everything well to evenly distribute the ingredients.
- In a separate bowl, mix the flour and baking powder. Sift the mixture into the egg mixture and gently fold it in until a homogeneous batter forms.
- Grease a 26 cm springform pan thoroughly and evenly fill the batter into it. Tap the pan lightly on the countertop to remove air bubbles.
- Bake the cake in the preheated oven for about 40-50 minutes. Perform a toothpick test to check if it is done.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting by beating the cream cheese and a splash of lemon juice until smooth. Sift in the powdered sugar and vanilla sugar and continue mixing until creamy.
- Once the cake is completely cooled, spread the frosting evenly with a spatula.
- Cut the cake into pieces and serve. Optionally, decorate with chopped almonds.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg