Juicy carrot cake with cream cheese topping
easy
80 mins
80 mins
Ingredients
- 375 g Carrots
- 1 Vanilla pod
- 250 g Flour
- 3 deleted Tsp Baking Powder
- 275 g 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 lactose-free cream cheese
- 2 TABLESPOONS lactose-free 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, wash and finely grate the carrots. Cut the vanilla pod lengthwise and scrape out the pulp. Put flour, baking powder, sugar, vanilla pulp, salt and cinnamon in a mixing bowl and mix well. Add oil and stir in. Add the eggs one by one and stir in.
- 2
Add carrots and almonds to the dough. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) 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. Then remove from the tin. Mix cream cheese and cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Spread loosely on the base.
- 3
Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool. Then remove from the tin. Mix cream cheese and cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Spread loosely on the base. Cut into pieces and decorate with lemon balm
- 4
Preparation time approx. 1 hour 20 minutes. waiting time approx. 4 hours
Nutrition Facts
570 kcal
50 g
37 g
9 g
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