John Myers
Carrot Cake – Carrots – Carrot Cake – Whatever, But Great
The perfect carrot cake – carrots – carrot cake – whatever, but great recipe with a picture and simple step-by-step instructions.
- 4 Pc. Eggs, Gr. M o L
- 1 packet Vanilla sugar
- 1 pinch Salt
- 275 g Sugar white
- 250 g Flour
- 3 Teaspoon (level) Baking powder
- 0,5 Teaspoon (level) Ground cinnamon
- 100 g Ground almonds or hazelnuts
- 250 ml Sunflower oil
- 400 g Juicy carrots
- 125 g Powdered sugar
- 2 tablespoon Lemon juice
- 1 pack Marzipan carrots
- 1 packet Pistachios chopped, not salted
- Baking pan size. Grease 28 cm well. You can also line the bottom with baking paper and only grease the edge. Preheat the oven to 180 degrees top-bottom heat. Place the grid on the middle rail.
- Beat eggs with sugar, vanilla sugar and salt to a white cream. It is worth stirring as long as the cake is fluffy. Meanwhile, peel the carrots and grate them on the fine grater. This works best with a food processor. Then put the carrots aside. Please only take fresh, juicy carrots. And no woody 3 cm thick things either. If the carrot tastes “poop” raw, the cake doesn’t taste good either. Logical, right?
- Now mix the dry ingredients (flour, baking powder, cinnamon, nuts) separately. Be careful not to let the baking soda clump. If you like, you can also add other Christmas spices such as ground ginger, coriander, nutmeg, etc. Then the cake is just spicier. A bit like chai latte. But my family likes the simple option.
- Then add the flour mixture to the egg foam and pour in the oil while stirring. Do not stir the dough for long, otherwise the whole thing will be too compact. Then fold in the carrots with the spatula. This has the advantage that your beaters are not full of grated carrots. Fill the dough evenly into the prepared form and bake in the oven for about 60 minutes. Make sure to try the dough with a kebab skewer! When the carrots are nice and juicy, the dough in the middle can still be runny. Then just bake for 5-10 minutes.
- Place the cake on a wire rack to cool down. After 20 minutes – so still warm – cover the cake with the lemon icing and decorate. For the icing, stir the powdered sugar with the juice until smooth. The amount varies, depending on how much casting you like and whether you want it thinner or thicker. If you make the icing more liquid, it will soak into the cake more and will not be as opaque and white. While the sauce is still moist, decorate with the maripan carrots and pistachios.
- Tips: + You can also make the recipe for parties as a sheet cake. Then you just take the amount 1 1/2 times. Works great and still looks good. + The marzipan carrots you buy often taste bad. The carrots made from pure sugar are even worse. Alternatively, I bought gummy bear carrots at Hussel for Easter. Was quite good. If you want to make them yourself, take raw marzipan and knead a few drops of Dr. Oetker underneath. My boys really enjoyed shaping the carrots. I’m not that gifted there. Just look at the pictures.
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