Carrot cake with cream cheese glaze
easy
90 mins
90 mins
Ingredients
- 225 g Flour
- 1/2 package Baking Powder
- 320 g Sugar
- 1 package Vanillin sugar
- 1 coated Tsp Salt
- 3 deleted Tsp Cinnamon
- 375 g Carrots (approx. 3 pieces)
- 1/4 l vegetable oil
- 4 Eggs (size M)
- 100 g finely chopped almonds
- 75 g Marzipan raw mass
- 175 g Icing sugar
- 7-10 Tbsp yellow and red food colouring
- 30 g Pistachio kernels
- 100 g Butter
- 200 g Double cream cream cheese preparation (60% fat in dry matter)
- 7-10 Tbsp a few drops of vanilla aroma
- 7-10 Tbsp Grease
Directions
- 1
Mix flour, baking powder, sugar, vanillin sugar, salt and cinnamon well in a bowl. Peel, wash and finely grate the carrots. Stir oil into the flour mixture. Add the eggs one by one and stir in.
- 2
Finally, fold carrots and almonds into the dough. Grease a springform pan (24 cm Ø), fill in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour. Cover if necessary in between.
- 3
Let the cake cool down in the mould on a cake rack. In the meantime knead marzipan and 25 g icing sugar. Then colour the mixture orange with a few drops of yellow and 1-2 drops of red food colouring.
- 4
Shape 16 small carrots (weighing about 5 g). Cut some pistachio kernels into quarters and put 2 quarters as leaves into the carrot ends. Carve a grain into the finished carrots with a knife.
- 5
For the cream melt butter and let it cool down. In the meantime, stir cream cheese, icing sugar and vanilla aroma until creamy. Stir in the butter bit by bit. Spread the cream cheese mixture on the cake. Place a wreath with the carrots.
- 6
Finely chop the remaining pistachios and decorate the cake with them. Makes about 16 pieces.
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