Juicy carrot cake with cream cheese topping

Name: Juicy carrot cake with cream cheese topping
Cook time: 1 h 20 min
Total time: 3 h 20 min
Yield: 12
Ingredients: 375 g Carrots; 250 g Flour; 3 deleted Tsp Baking Powder; 275 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1/2 TEASPOON Cinnamon; 1/4 l Oil; 4 Eggs (size M); 100 g chopped almonds; 100 g crushed almonds; 200 g Double cream cream cheese; 2 TABLESPOONS Whipped cream; 100 g Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

As Easter cake or just like that: Juicy carrot cake with cream cheese topping is always a good choice! The shredded carrots make the dough wonderfully juicy, the creamy frosting ensures delicious freshness. We have the recipe for the juicy classic.

COOK TIME
80 mins

TOTAL TIME
200 mins

Ingredients

Servings: 12

375 g Carrots
250 g Flour
3 deleted Tsp Baking Powder
275 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1/2 TEASPOON Cinnamon
1/4 l Oil
4 Eggs (size M)
100 g chopped almonds
100 g crushed almonds
200 g Double cream cream cheese
2 TABLESPOONS Whipped cream
100 g Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely grate the carrots. Put flour, baking powder, sugar, vanillin sugar, salt and cinnamon in a mixing bowl and mix well. Add oil and stir in. Stir in the eggs one by one. Add carrots and almonds to the dough. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down.
2
Bake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 50-60 minutes. Cover cake with aluminium foil for the last 20 minutes if necessary. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool.
3
Cream cheese and cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Remove the base from the mould and spread loosely with the topping. Cut into pieces and decorate with lemon balm.