Our delicious carrot cake recipe is not only perfect for Easter brunch, but also looks great on the cake table all year round. A true classic that tastes even more intense with our spices. The cream cheese topping gives this fluffy dream of a cake just that little bit extra.
What you need (for a springform tin Ø 24-26 cm):
For the cake:
- 300 g carrots (finely grated)
- 200 g flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 1-1½ tsp cinnamon
- 100 g ground almonds or hazelnuts
- 150 g sugar
- 3 eggs
- 150 ml neutral oil (e.g. sunflower oil)
- Optional: 50 g sultanas or chopped walnuts
For the topping:
- 200 g cream cheese (double cream, e.g. Philadelphia)
- 50 g soft butter
- 100 g icing sugar (less if you prefer)
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Steps:
Preheat the oven to 175 °C top/bottom heat. Grease the springform tin or line with baking paper. Beat the eggs, sugar and oil with a hand mixer until creamy.
In a bowl, mix together the flour, baking powder, bicarbonate of soda, salt, cinnamon and ground nuts. Add the dry mixture to the egg and sugar mixture and stir in briefly.
Fold in the carrots (and optional sultanas or nuts).
Pour the batter into the tin and bake for approx. 45-50 minutes (test with a skewer!). Then leave to cool completely.
Mix the cream cheese, soft butter, icing sugar, vanilla extract and lemon juice until creamy. Spread over the cooled cake.
Dust with cinnamon, chopped nuts or small marzipan carrots to taste.
Spices:
