Print

Moist Carrot Cake with Almonds

Print Recipe

This moist carrot cake is a delightful treat that combines the natural sweetness of carrots with the crunch of almonds. Perfect for any occasion, it brings warmth and nostalgia to every bite.

Ingredients

Scale
  • 375 g grated carrots
  • 250 g flour
  • 2 tsp baking powder
  • 250 g sugar
  • 1 tsp cinnamon powder
  • 250 ml neutral oil
  • 4 eggs
  • 200 g ground almonds
  • Fat for the baking pan
  • 300 g cream cheese
  • 100 g powdered sugar
  • 1 packet vanilla sugar
  • A splash of lemon juice

Instructions

  1. Preheat your oven to 180 °C (top/bottom heat). This is important for even baking and to create a nice crust.
  2. In a large bowl, beat the eggs, sugar, oil, and cinnamon powder with a mixer for about 3-4 minutes until the mixture is frothy and light.
  3. Add the grated carrots and ground almonds and mix everything well to evenly distribute the ingredients.
  4. In a separate bowl, mix the flour and baking powder. Sift the mixture into the egg mixture and gently fold it in until a homogeneous batter forms. Be careful not to overmix to ensure a light cake.
  5. Grease a 26 cm springform pan thoroughly and evenly fill the batter into it. Tap the pan lightly on the countertop to remove air bubbles.
  6. Bake the cake in the preheated oven for about 40-50 minutes. Perform a toothpick test by inserting a wooden stick into the center of the cake. If it comes out clean, the cake is done.
  7. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake cools, prepare the frosting. Beat the cream cheese and a splash of lemon juice with the mixer on low speed until smooth. Sift in the powdered sugar and vanilla sugar and continue mixing until a creamy mixture forms.
  9. Once the cake is completely cooled, spread the frosting evenly with a spatula. Make sure to cover the sides and top nicely.
  10. Cut the cake into pieces and serve. You can also decorate it with some chopped almonds for a more appealing look.

Nutrition

Keywords: Use fresh and crunchy carrots for the best flavor. If you don't have almonds, you can substitute with ground hazelnuts or walnuts. Ensure the cake cools completely before applying the frosting to prevent it from melting.

Find it online: https://chefcarrot.com/saftiger-karottenkuchen-mit-mandeln/