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🍰 Carrot Cake with Cream Cheese Frosting

638 kcal · 30 min · 4 servings

Ingredients

• Carrots 400 g
• Apples, red 1 pc
• Macadamia in chocolate 100 g
• Butter 250 g
• Sugar 150 g
• Vanilla Sugar 1 packet
• Eggs 2 pcs
• Milk 100 ml
• Wheat flour, Type 405 200 g
• Hazelnut kernels, ground 200 g
• Baking powder 1 packet
• Salt pinch
• Cinnamon 1 tsp
• Lemons 1 pc
• Powdered sugar 200 g
• Cream cheese, plain 200 g

Instructions

1. 1. Preheat the oven to 175 degrees Celsius fan-forced.
2. 2. Peel the carrots and trim the ends.
3. 3. Grate the carrots coarsely.
4. 4. Peel the apple and cut it in half.
5. 5. Remove the core from the apple.
6. 6. Grate the apple coarsely as well.
7. 7. Roughly chop the macadamia nuts.
8. 8. Line the bottom of a springform pan with baking paper.
9. 9. Grease the sides of the pan.
10. 10. Beat the 200 g of soft butter with a hand mixer and whisk until creamy.
11. 11. Add sugar, vanilla sugar, and eggs alternately.
12. 12. Beat the mixture until frothy.
13. 13. Add milk, flour, ground hazelnuts, baking powder, salt, and cinnamon.
14. 14. Stir everything into a smooth batter.
15. 15. Gently fold in the macadamia nuts, apple, and carrots.
16. 16. Pour the batter into the prepared springform pan.
17. 17. Bake the cake in the oven for about 60 minutes.
18. 18. Carefully remove the cake from the oven.
19. 19. Let the cake cool down.
20. 20. Cut the lemon in half.
21. 21. Squeeze the juice from the lemon.
22. 22. Beat the 50 g of soft butter with 1 tablespoon of lemon juice and powdered sugar for about 2–3 minutes until frothy.
23. 23. Add the cream cheese slowly.
24. 24. Stir carefully so that the mixture does not become too liquid.
25. 25. Spread the cream cheese frosting over the carrot cake.

Nutrition per serving

• kcal: 638
• Protein: 10 g · Fett/Fat: 36 g · Carbs: 65 g