Rawesome carrot cake
very easy
105 mins
105 mins
Ingredients
- 400 g Carrots
- 7-10 Tbsp Fat and flour
- 250 g Sugar
- 1 package Vanilla sugar
- 4 Eggs (Gr. M)
- 250 g Flour
- 3 deleted Tsp Baking Powder
- 1 pinch Salt
- 1⁄2 Tsp Cinnamon
- 250 ml neutral oil (e.g. sunflower oil)
- 50 g chopped almonds
- 50 g crushed almonds
- 200 g Double cream cheese
- 2 TABLESPOONS Whipped cream
- 50 g Icing sugar
- 20 g Pistachio kernels
- 7-10 Tbsp Aluminium foil
Directions
- 1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel carrots and grate them finely on a grater.
- 2
Grease a springform pan (26 cm Ø) with butter. Fold well with a piece of kitchen paper or a brush. Then dust the mould with a little flour. This way the cake can be easily removed from the mould later.
- 3
Beat the sugar, vanilla sugar and eggs with the whisk of the mixer until foamy. Mix flour, baking powder, salt and cinnamon in a bowl, stir into the sugar-egg mixture. Stir in the oil. Carrots and ge
- 4
Fill the dough into the mould and smooth the surface with a dough scraper. Bake the cake in a hot oven for 50-60 minutes (see tip chopstick check). Remove the cake from the oven, place on a cake rack, remove from the edge of the springform pan with a knife and let it cool down.
- 5
In the meantime, stir the cream cheese and cream with the whisks of the mixer until smooth. Add icing sugar and whip until thick and creamy. Spread the cream cheese cream loosely on the cold cake with a dough scraper or tablespoon.
- 6
Coarsely chop the pistachios and sprinkle on the cream. Happy Munching!.
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