Carrot cake with cream cheese freezing
very easy
90 mins
90 mins
Ingredients
- 400 g Carrots
- 1 Organic Orange
- 1 Organic Lemon
- 100 g Hazelnut kernels
- 3 Eggs (size M)
- 1 pinch Salt
- 150 g demerara sugar
- 100 ml Oil
- 200 g Flour
- 100 g crushed almonds
- 3 TSP Baking Powder
- 1/4 TEASPOON grated nutmeg
- 1/4 TEASPOON Ginger powder
- 1/2 TEASPOON Cinnamon
- 300 g Double cream cream cheese
- 125 g Icing sugar
- 7-10 Tbsp Fat and flour
Directions
- 1
Peel and grate the carrots. Wash the orange and lemon and grate half of the peel. Cut the citrus fruits in half and squeeze one half each
- 2
Chop the nuts finely. Set aside 1 tablespoon of nuts and 2 tablespoons of carrots for decorating. Beat the eggs, salt and sugar for 2-3 minutes. Stir in oil, citrus juice and zest. Mix flour, almonds, remaining chopped nuts, baking powder, nutmeg, ginger and cinnamon and stir in. Fold in carrots
- 3
Grease a box form (approx. 11 x 30 cm) and dust with flour. Pour in the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour (test with sticks!). Let the cake rest for approx. 10 minutes, then turn out onto a cake rack and let it cool down
- 4
Squeeze the remaining 1/2 lemon. Mix cream cheese, lemon juice and icing sugar. If necessary, straighten cold cake and cut through horizontally. Spread the lower half with cream cheese, place the upper half on top. Spread with remaining cream cheese, decorate with carrots and nuts
- 5
waiting time approx. 2 hours
- 6
Picture 01: without nuts and carrots for decoration
Nutrition Facts
280 kcal
26 g
17 g
5 g
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