Carrot cake is a favorite dessert that combines the juiciness, warmth of spices, and natural sweetness of carrots into a perfectly balanced dessert. The grated carrots give the cake a soft and moist texture, while their sweetness comes to the fore during baking.
Required:
- 3 eggs
- 120 g brown sugar
- 100 ml of sunflower oil
- 200 g finely grated carrots
- 180 g flour
- 1 baking powder
- 1 teaspoon cinnamon
- A pinch of salt
- 1 teaspoon vanilla extract
- 50 g ground walnuts or almonds (optional)
- Grated zest of one orange or lemon (optional)
For glaze:
- 150 g fresh cream cheese
- 1 – 2 tablespoons honey or powdered sugar
- 1 – 2 teaspoons lemon juice
Preparation: Preheat the oven to 180 °C. Line a 20-22 cm round cake tin with baking paper or lightly grease it with oil. Beat the eggs and sugar for 2-3 minutes, until the mixture is light and fluffy. Add the oil and vanilla and mix briefly. Add the grated carrots, walnuts or almonds and citrus zest. In a separate bowl, mix the flour, baking powder, cinnamon and salt. Gently fold the dry ingredients into the wet ingredients, using a spatula or on low speed, just until combined. Pour the mixture into the pan and smooth. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Cool the cake completely. For the glaze, mix all the ingredients briefly and spread it over the cooled cake.
