Easter is just around the corner and what better way to celebrate the occasion than a carrot cake. The cake is super light thanks to the juicy batter and the
refreshing frosting. You can also eat a little more!
I stole this recipe from my friend. Since then, the cake has been baked for every occasion – whether it’s birthdays, summer parties or as a thank you for someone who is especially loved. The Carrot Cake fits anytime & anywhere.
Ingredients for the carrot cake
For the dough:
- 1 ½ cups grated carrots
- ¾ cup flour
- 2 teaspoons of baking soda
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1 cup oil
- 4 eggs
- 1 cup ground almonds
- Fat for the baking pan
For the frosting:
- 1 ¼ cups cream cheese
- ½ cup powdered sugar
- 1 pack of vanilla sugar
- 1 squirt of lemon juice
Optional:
- Easter decoration (for example marzipan carrots)
Nice to have: If you have a multi chopper at home, I recommend grating the carrots in it. Within seconds you will have the grated carrots you need for the dough!
This is how you make the Easter cake
First, you preheat the oven to 350 degrees. Then grate the carrots in the multi chopper or with a grater. Now stir together the eggs, sugar, oil and cinnamon and add the grated carrots and almonds. As the last step, you also add the flour and baking powder. Mix everything well with a mixer and put in a springform pan!
The cake bakes for about 40-50 minutes, depending on the type of oven. After a poke test, you can take it out and let it cool down.
For the frosting, mix together the cream cheese, lemon juice, powdered sugar and vanilla sugar. As soon as the cake cools, spread the frosting around the cake. Now you can decorate the cake for Easter!
Enjoy the carrot cake & we wish you magical Easter days!
