Carrot-apple-gugelhupf with Frosting

Name: Carrot-apple-gugelhupf with Frosting
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 150 g Carrots; 1 (approx. 150 g; e.g. Elstar) Apples; 2 TABLESPOONS Lemon juice; 200 g Butter; 200 g Sugar; 1 pinch Salt; 1/2 TEASPOON Cinnamon; 3 Eggs (size M); 250 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 175 g Double cream cream cheese; 60 g Icing sugar; 125 ml Milk; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp possibly aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

150 g Carrots
1 (approx. 150 g; e.g. Elstar) Apples
2 TABLESPOONS Lemon juice
200 g Butter
200 g Sugar
1 pinch Salt
1/2 TEASPOON Cinnamon
3 Eggs (size M)
250 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
175 g Double cream cream cheese
60 g Icing sugar
125 ml Milk
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp possibly aluminium foil

Directions

1
Peel, wash and finely grate the carrots. Peel and quarter the apple, cut out the core and grate the apple finely. Drizzle apple with lemon juice and mix with carrots. Mix 175 g butter, sugar, salt and cinnamon with the whisk of the hand mixer in a mixing bowl for about 5 minutes. Stir in the eggs one after the other
2
Mix flour, starch and baking powder. Add and stir in briefly. Fold in apple and carrots. Pour the dough into a greased pancake tin (1.7 litres capacity) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (stick test!). Cover the cake with aluminium foil approx. 10 minutes before the end of the baking time
3
Remove from the oven, place on a cake rack and leave to cool in the mould for about 10 minutes. Turn out of the mould and let it cool down on the grid. Stir cream cheese, 25 g butter and icing sugar until smooth with the whisk of the hand mixer. Gradually stir in the milk. Spread the cream over the cake, keep cool until serving
4
waiting time approx. 2 hours