Carrot cake with cream cheese frosting
Time: 20 min. preparation time, 40 min. baking time
Nutrition: Calories ca 445 / Protein 6g / Carbohydr. 40g / Fat 29g
Ingredients (12 servings)
|400 g||carrots (medium)|
|250 g||all-purpose flour|
|200 g||brown sugar|
|250 g||butter (soft)|
|60 g||butter (melted)|
|200 g||cream cheese|
|60 g||confectioner’s sugar|
|3 tsp||vanilla extract|
|1 tsp||lemon juice|
|2 tsp||baking powder|
|1 tsp||baking soda|
|0.25 tsp||nutmeg (ground)|
|butter for greasing|
|whipped cream to serve|
standing mixer or hand mixer with beaters, oven, vegetable peeler, cake rack, baking pan, vegetable grater, whisk, cutting board, knife, 3 large bowls
Rosé sparkling wine, 2012
A Rosé sparkling wine is lower in acidity than Riesling sparkling wine. It harmonizes both flavor-wise and visually with the sweet carrot. Rosé sparkling wines impress with a finely beaded and refined taste of delicate forest fruit.
Preheat oven to 180°C/355°F. Peel and finely grate carrots.
oven, vegetable peeler, vegetable grater, cutting board, knife
400 g carrots
In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.
standing mixer or hand mixer with beaters
250 g butter / 200 g brown sugar / 2 tsp vanilla extract
Now, blend in eggs, adding one at a time until fully incorporated.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.
250 g flour / 2 tsp baking powder / 1 tsp baking soda / 1 tsp cinnamon / 0.25 tsp nutmeg / 1 tsp salt
Stir grated carrots into the batter.
Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.
oven, cake rack, baking pan
butter for greasing
For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.
large bowl, whisk
200 g cream cheese / 60 g melted butter / 1 tsp lemon juice / 1 tsp vanilla extract / 60 g confectioner’s sugar / whipped cream to serve