Description

You couldn’t find a more fitting Easter dessert than carrot cake. Plus, since it’s a simple mixed cake, even beginners can confidently prepare it.

Ingredients

For the dough
1 pack (200 g) of Eisberg carrot strips
3 eggs
150 g granulated sugar
120 ml vegetable oil (sunflower or rapeseed oil)
180 g flour
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 pinch of salt

For the cream
200 g cream cheese (mascarpone or Philadelphia)
50 g soft butter
100 g icing sugar
1 vanilla extract or the inside of a vanilla pod

For the garnish (optional)
Sliced walnuts or almonds to taste
Eisberg carrot strips to taste

Directions

Preheat the oven to 180 degrees (or 160 degrees with air mixing) and butter and knead a cake pan with a diameter of 20-22 cm. In a large bowl, mix the eggs and granulated sugar until foamy. Add the oil and mix until smooth. Add the carrot strips, then sift in the flour, baking powder, cinnamon, nutmeg and salt. Mix gently until you get a smooth dough. Pour the finished dough into the cake pan and smooth the top evenly. Bake the cake in a preheated oven for approx. Bake for 30-35 minutes, or until the pastry is set and the top of the cake is golden brown.
While the cake is baking, prepare the cream. In another bowl, mix the cream cheese, soft butter, powdered sugar and vanilla until you get a smooth cream.
When the cake is baked, let it cool completely, then spread it with our cream. Decorate with sliced ​​walnuts or almonds, as well as fresh carrot strips or marzipan shapes. Finally, cool the cake for at least an hour in the refrigerator so that the cream sets and all that’s left is to slice and serve. 🙂

Enjoy your appetite!