Carrot cake with frosting 🥕 🥧
This carrot cake is incredibly moist and delicious even without topping. With the cream cheese and cream frosting it tastes simply heavenly!
INGREDIENTS
350 g carrots
150g sugar
4 eggs (size M)
100 ml sunflower oil
1 tsp cinnamon
250 g flour
2 teaspoons of baking soda
200 g ground almonds
200 ml cream
1 pack of cream stiffener
300 g cream cheese
1 pack vanilla sugar
100g powdered sugar
1 tsp lemon juice
12 marzipan carrots
some butter (for the mold)
PREPARATION
1. Preheat the oven to 200 degrees top and bottom heat. For the dough, wash, clean, peel and then grate the carrots.
Place sugar, eggs, sunflower oil and cinnamon in a mixing bowl and stir. Then fold in the grated carrots.
2. Mix the flour with the baking powder and add the almonds to the mixing bowl with the other ingredients.
Stir everything. Grease the springform pan (26 cm diameter), pour in the dough and bake in the oven for approx. 40 minutes. Then let it cool for about 1 hour.
3. For the frosting, beat the cream together with the cream stiffener using a hand mixer until stiff.
Mix the cream cheese, vanilla sugar, powdered sugar and lemon juice. Add the whipped cream to the mixture and fold in carefully.
Then spread evenly over the cooled cake. Decorate with marzipan carrots if desired. The cake makes about 12 pieces. Enjoy your meal!
