Carrot and apple tart

Isreal Robertson
not easy
4 2
120 mins
300 mins


Servings: 12
  • 7-10 Tbsp Fat and flour
  • 150 g Carrots
  • 2 long carrots (about 150 g each)
  • 1 Apple (approx. 150 g; e.g. Elstar)
  • 2 TABLESPOONS Lemon juice
  • 200 g Sugar
  • 250 g Sugar
  • 1 package/s Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 50 g ground almonds (without skin)
  • 2 tsp, heaped Baking Powder
  • 600 g Double cream cheese
  • 7 TABLESPOONS Whipped cream
  • 150 g Icing sugar
  • 200 g soft butter
  • 225 g Flour
  • 7-10 Tbsp wooden sticks
  • 7-10 Tbsp Aluminium foil


  1. 1

    For the cake base, grease a springform pan (20 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel, wash and finely grate 150 g carrots. Peel, quarter and core the apple. Grate apple just as finely. Mix with lemon juice and carrot flakes.

  2. 2

    Mix 200 g butter, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for about 5 minutes, then add the eggs one by one. Mix 225 g flour, almonds and baking powder. Stir briefly into the butter-sugar cream. Fold in the apple-carrot grater. Fill the dough into the springform pan and smooth it down. Bake in the hot oven for about 1 hour (test with wooden sticks: if the dough sticks, bake for another 5 minutes). Cover the cake with aluminium foil for the last 15 minutes. Remove from the oven and let it cool down in the form.

  3. 3

    For the cream, blend cream cheese and cream with the whisks of the mixer until smooth. Add icing sugar while stirring. Remove the cake from the tin and cut it in half horizontally. Spread about half of the cream on the bottom cake base. Place the upper cake layer on top. Spread the rest of the cream all around the cake. Chill for about 30 minutes.

  4. 4

    For the carrot loop, peel and wash the remaining carrots. Peel thin, wide strips lengthwise with the economy peeler. Boil 150 ml water and 250 g sugar in a pan. Put 2 portions of carrot strips in the pan with a fork (be careful, it splashes!) and simmer for 2-3 minutes. Take out, drain on kitchen paper and let cool down. Decorate cake with carrot strips (see below).

  5. 5

    Cut the carrot strips straight at the ends and place them in a star shape starting at the bottom edge of the cake and continuing into the middle of the cake. The strips overlap each other.

  6. 6

    Drape the remaining carrot strips into a bow: To do this, lay all the strips one after the other crosswise to form individual loops and press them down a little with your finger.

Nutrition Facts

560 kcal
56 g
32 g
8 g