Dieser Beitrag ist auch verfügbar auf:
Deutsch
This homemade carrot cake combines fluffy, moist cake bases with crunchy nut pieces and aromatic spices and a creamy cream cheese frosting with fine vanilla. It is easy to prepare and ideal for Easter. You can find a detailed carrot cake recipe with the exact quantities and step-by-step instructions below.
Refine the carrot cake as desired
I added coarsely chopped walnuts to the batter for my carrot cake, just like I did for the apple bread. This allows you to taste crunchy pieces of nut in the bases later, just like in the sharlotka with cinnamon. Optionally, you can use other nuts or leave them out completely.
I have also refined the cake bases with cinnamon, nutmeg and aniseed. This makes them particularly aromatic and gives them a spicy taste. Other spices are also suitable, such as cardamom and cloves.
Lemon zest gives the carrot cake a fresh and fragrant note. Orange and lime zest is just as perfect for this, as it is for the kulich with cream.
Use a round baking tin
Using the quantities of ingredients in the recipe below, I baked a large thin cake on the standard baking tray. It was then divided into three cake bases, just like in the Black Prince Cake recipe.
Alternatively, you can divide the batter into two equal portions and bake two thicker round cake bases one after the other or together in a Ø 20 cm springform tin, similar to the Red Velvet Cake. Note that the baking time may be longer.
Alternative for the cream cheese frosting
This time I filled the homemade carrot cake with the cream cheese frosting. It consists of cream cheese and sweetened condensed milk and combines perfectly with the carrot cake bases.
The carrot cake is also very tasty with the sour cream frosting. For example, I used it as a frosting for my carrot cake cupcakes.
This homemade carrot cake is
- moist,
- fluffy,
- soft,
- creamy,
- nutty,
- heavenly delicious,
- very aromatic,
- with crunchy walnut pieces,
- with spices,
- with cream cheese frosting,
- quick and easy to prepare,
- ideal for Easter, alongside the fried egg cake,
- delicious at any time of year.
How to make carrot cake: tips and tricks
- You can adjust the amount of sugar in the batter to taste.
- Instead of lemon zest, you can also use orange or lime zest to refine the batter.
- Use any sweet spices you like for the batter.
- You can omit walnuts or use other nuts instead.
- Do not stir the batter for too long, but only briefly until a homogeneous consistency is achieved.
- Do not bake the cake base longer than necessary so that it tastes moist and not dry. Test it with a skewer to check whether it is done.
Did you make the carrot cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other Easter recipes:
- Tsar paskha – especially creamy with fruit flavor
- Moist Easter cake with quark and raisins
- Poppy seed wreath with spices – flower-shaped
Carrot cake
Ingredients
for the batter
- 2 eggs
- 160 g sugar
- 1 pinch of salt
- 180 g carrots finely grated
- 100 ml vegetable oil
- zest of 1 organic lemon
- 180 g flour
- 6 g baking powder
- 1/2 tsp cinnamon
- 1/4 tsp ground anise
- 1 pinch of grated nutmeg
- 50 g walnuts roasted and roughly chopped
for the frosting
- 400 g cream cheese cold
- 100 g sweetened condensed milk
- 1 pinch of ground vanilla bean
to decorate
- marzipan carrots
Instructions
Preparation of the batter
- Beat eggs, sugar and salt into an airy, light mixture.
- Add finely grated carrots, vegetable oil and lemon zest and mix briefly.
- Stir flour with baking powder, cinnamon, anise and nutmeg.
- Add the flour mixture to the carrot mixture and stir briefly to form a thick batter.
- Stir coarsely chopped walnuts into the batter.
- Spread the batter evenly on a standard baking tray lined with baking paper and smooth it out. Bake the carrot cake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool completely.
Preparation of the frosting
- Beat cream cheese, sweetened condensed milk and vanilla until creamy.
Preparation of the carrot cake
- Cut approx. 1 cm off the edge of the carrot cake on all sides. Then cut the cake from the short side into three equally wide cake bases. Finely crumble the cut edge of the cake.
- Spread the cream cheese frosting on the three cake bases and stack them on top of each other. Spread the sides of the cake with the remaining frosting.
- Sprinkle the top and sides of the cake with the breadcrumbs and chill for approx. 2 hours.
- Decorate the carrot cake with marzipan carrots and serve.
Notes
- You can adjust the amount of sugar in the batter to taste.
- Instead of lemon zest, you can also use orange or lime zest to refine the batter.
- Use any sweet spices you like for the batter.
- You can omit walnuts or use other nuts instead.
- Do not stir the batter for too long, but only briefly until a homogeneous consistency is achieved.
- Do not bake the cake base longer than necessary so that it tastes moist and not dry. Test it with a skewer to check whether it is done.
- Take note of the detailed tips and tricks for making the carrot cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
