🍰 Moist Carrot Cake with Cream Cheese Frosting

Name: Moist Carrot Cake with Cream Cheese Frosting
Total time: 30 min
Yield: 4 servings
Ingredients: soft butter (for the baking pan); flour (for the baking pan); 350 g carrots; 200 g sugar; 1 tsp cinnamon powder; 1 vanilla pod (pulp); 120 ml vegetable oil; 1 tsp baking powder; 100 g flour; 100 g ground hazelnuts; 50 g chopped walnuts; 2 eggs; 1 pinch salt; 350 g powdered sugar; 100 g cream cheese; 50 g soft butter; 1 pinch cinnamon powder

567 kcal · 30 min · 4 servings

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Ingredients

soft butter (for the baking pan)
flour (for the baking pan)
350 g carrots
200 g sugar
1 tsp cinnamon powder
1 vanilla pod (pulp)
120 ml vegetable oil
1 tsp baking powder
100 g flour
100 g ground hazelnuts
50 g chopped walnuts
2 eggs
1 pinch salt
350 g powdered sugar
100 g cream cheese
50 g soft butter
1 pinch cinnamon powder

Instructions

1. Turn on the oven and set it to 180 degrees Celsius fan-forced.
2. Lightly grease the springform pan with soft butter.
3. Add a little flour into the greased pan.
4. Swirl the pan so that the flour covers the bottom and sides.
5. Tap the pan lightly to remove excess flour.
6. Peel the carrots.
7. Grate the peeled carrots coarsely using a grater.
8. Put sugar, cinnamon, and vanilla seed paste into a large mixing bowl.
9. Add oil, baking powder, flour, nuts, eggs, and salt to the bowl.
10. Mix all ingredients well together.
11. Gently fold the grated carrots into the batter.
12. Pour the finished batter into the prepared springform pan.
13. Bake the cake in the preheated oven for about 50 minutes.
14. Perform the skewer test to check if the cake is fully baked.
15. Let the cake cool down in the pan.
16. Put powdered sugar, cream cheese, and soft butter into a clean bowl.
17. Beat the ingredients until creamy.
18. Carefully release the cooled cake from the pan.
19. Cut the cake horizontally into two equal halves.
20. Take about one quarter of the frosting aside.
21. Spread the remaining frosting evenly on the bottom cake layer.
22. Smooth out the frosting.
23. Place the top cake layer onto the frosted bottom half.
24. Cover the entire outside and top of the cake with the reserved frosting.
25. Sprinkle some cinnamon over the surface of the cake.
26. Put the cake in the refrigerator for at least one hour.
27. Take the cake out for serving only after the cooling time.

Nutrition per serving

kcal: 567
Protein: 6 g · Fett/Fat: 30 g · Carbs: 67 g