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🥤 Moist Carrot Cake with Crumble Topping

632 kcal · 30 min · 4 servings

Ingredients

• Carrots 4 pcs
• Apples, red 1 pc
• Butter 350 g
• Sugar 150 g
• Vanilla Sugar 1 packet
• Eggs 3 pcs
• Milk 100 ml
• Wheat flour, Type 405 400 g
• Hazelnut kernels, ground 200 g
• Baking powder 1 packet
• Salt pinch
• Cinnamon 2 tsp
• Brown sugar 150 g
• Powdered sugar 1 tbsp

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with fan.
2. 2. Peel the carrots and trim the ends.
3. 3. Grate the carrots coarsely.
4. 4. Peel the apple.
5. 5. Halve the apple and remove the core.
6. 6. Grate the apple coarsely as well.
7. 7. Place the 200 grams of soft butter into a bowl.
8. 8. Beat the butter with a hand mixer and whisk until creamy.
9. 9. Add 150 grams of sugar, vanilla sugar, and the eggs alternately.
10. 10. Whisk the mixture until frothy.
11. 11. Add the milk, 200 grams of flour, ground hazelnuts, baking powder, salt, and 1 teaspoon of cinnamon.
12. 12. Mix everything into a smooth batter.
13. 13. Fold the grated carrots and apple into the batter.
14. 14. Line a baking tray with baking paper.
15. 15. Spread the batter evenly on the tray.
16. 16. Cut 150 grams of cold butter into small cubes.
17. 17. Place the butter cubes, brown sugar, 1 teaspoon of cinnamon, salt, and 250 grams of flour into a bowl.
18. 18. Rub the mixture with your hands to form crumbly streusel.
19. 19. Distribute the streusel evenly over the carrot batter.
20. 20. Bake the cake in the oven for about 40 minutes.
21. 21. Remove the cake from the oven.
22. 22. Let the cake cool down slightly.
23. 23. Cut the cake into pieces.
24. 24. Dust the pieces with powdered sugar.
25. 25. Serve the cake and enjoy.

Nutrition per serving

• kcal: 632
• Protein: 8 g · Fett/Fat: 25 g · Carbs: 86 g