This juicy and fluffy carrot cake is an old classic and yet every year towards Easter is back in vogue. This recipe from the springform pan with flour and almonds in the dough you just have to try!
Actually funny that such a versatile and flavorful cake like carrot cake with cream cheese can be prepared so easily, right? It succeeds even baking muffle like me! The ingredients are manageable, the baking is totally quick and the frosting is also ready in no time.
Hand mixer or food processor? No way! This simple carrot cake requires only a bowl and two hands. First, mix all the dry ingredients together and add the oil. Here I recommend you use a neutral vegetable oil like canola or sunflower oil. Coconut oil also works well. Then you add the eggs and stir them in with a spoon or whisk. Then just fold in the carrots and nuts – and the dough is ready to shape.
- Ingredients for the dough:
- 380 g carrots
- 250 g flour
- 2 tsp. baking powder
- 1 pck. vanilla sugar
- 180 g sugar - I mix white and brown sugar
- 2 tsp. cinnamon
- 1 pinch of salt
- 250 ml canola oil - or sunflower oil
- 4 eggs
- 200 g ground almonds
- Ingredients for the glaze:
- 200 g cream cheese
- 30 g powdered sugar
- For decorating:
- Marzipan carrots
- Line a springform pan (24 cm diameter) with baking paper. Grease the sides well and sprinkle with ground nuts or breadcrumbs. Preheat the oven to 180 degrees top and bottom heat.
- Peel carrots, grate coarsely and set aside until ready to use.
- Mix flour, baking powder, sugar, vanilla sugar, salt and cinnamon in a large bowl. Add oil and eggs one at a time and mix.Finally, roughly fold in the carrots and ground almonds and pour the batter into the prepared cake pan.
- Bake the cake in the preheated oven for 55-65 minutes, then let it cool and then remove from the mold.
- Beat cream cheese with powdered sugar with a hand mixer until creamy and spread the frosting on the cake. Decorate the cake with pistachios and marzipan carrots.
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