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🍰 Moist Carrot Cake with Cream Cheese Frosting

757 kcal · 30 min · 4 servings

Ingredients

• Carrots 400 g
• Apples, red 1 pcs
• Walnut kernels 150 g
• Butter 150 g
• Eggs 3 pcs
• Vanilla Sugar 8 g
• Brown Sugar 230 g
• Cinnamon 0.5 tsp
• Salt pinch
• Wheat Flour, Type 405 200 g
• Almonds, ground 150 g
• Baking Powder 1 tsp
• Cream Cheese, plain 100 g
• Icing Sugar 200 g

Instructions

1. 1. Preheat the oven to 175 degrees Celsius (top and bottom heat).
2. 2. Peel the carrots and cut off the ends.
3. 3. Grate all carrots coarsely, except for one.
4. 4. Cut the remaining carrot into thin strips and set it aside for decoration.
5. 5. Peel the apple and cut it into quarters.
6. 6. Remove the core from the apple quarters.
7. 7. Grate the cored apple coarsely as well.
8. 8. Chop the walnuts coarsely.
9. 9. Place 120 grams of soft butter, eggs, vanilla sugar, brown sugar, cinnamon, and a pinch of salt in a bowl.
10. 10. Beat the ingredients with a hand mixer until frothy.
11. 11. Add the flour, almonds, and baking powder.
12. 12. Mix everything well until a homogeneous batter forms.
13. 13. Line the bottom of a 26 cm (10 inch) springform pan with baking paper.
14. 14. Grease the sides of the pan.
15. 15. Gently fold in the grated carrots, apple, and walnuts into the batter.
16. 16. Pour the batter into the prepared springform pan.
17. 17. Bake the cake for about 45 minutes.
18. 18. Let the cake cool completely on a wire rack.
19. 19. Beat cream cheese, powdered sugar, and 30 grams of soft butter with a hand mixer for the topping.
20. 20. Spread the cream cheese frosting evenly over the cooled cake.
21. 21. Garnish the cake with the prepared carrot strips.
22. 22. Serve the cake and enjoy!

Nutrition per serving

• kcal: 757
• Protein: 11 g · Fett/Fat: 41 g · Carbs: 83 g