John Myers
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Carrot and Cream Cheese Cake
The perfect carrot and cream cheese cake recipe with a picture and simple step-by-step instructions.
For the dough
- 150 g Carrots
- 1 Apple
- 200 g Butter
- 80 g Sugar
- 1 Vanilla sugar
- 3 Eggs
- 225 g Flour
- 50 g Ground almonds
- 2 tsp Baking powder
- 2 tbsp Lemon juice
For the cream
- 600 g Cream cheese, also lactose-free possible
- 7 tbsp Cream
- 150 g Powdered sugar
aside from that
- 2 Long carrots
- 250 g Sugar
- First of all: The cake is for a 20 cm springform pan and takes some work – but it’s worth it. I made them from lactose-free ingredients. I got the idea from the magazine “Lecker”.
- For the bottom, peel the carrots and apple and grate them finely. Mix with lemon juice and let stand. Whip the butter, sugar, vanilla sugar and a pinch of salt until creamy and stir in the eggs one by one.
- Mix and stir in the flour, almonds and baking powder. Finally fold in the carrot and apple rasp. Grease the springform pan or rinse out a silicone mold, pour in the dough and bake for 1 hour at 150 degrees Celsius. Make a chopstick test. Let cool down well.
- Mix the cream cheese with the cream and powdered sugar until creamy. Halve the bottom crosswise. Spread a generous third of the cream on top, put on the second base. Then spread the rest of the cream all around and on top and spread it smoothly. Chill for at least an hour.
- In the meantime, peel the carrots and carefully cut strips lengthways with the peeler. Bring the sugar to the boil with 150 ml of water in a wide pan and simmer the carrot strips in portions for 2-3 minutes. Take out one at a time with a fork and place on kitchen paper.
- Now place the cooled strips like gift ribbon from the lower edge to the center of the cake. Place loops with 5-6 stripes in the middle and press them on. The cake is an eye-catcher on every coffee table
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