John Myers
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Carrot Cake with Cream Cheese and Lime Frosting
The perfect carrot cake with cream cheese and lime frosting recipe with a picture and simple step-by-step instructions.
carrot cake
- 125 g Room temperature butter
- 170 g Sugar
- 2 Eggs
- 150 g Grated carrots
- 1 Vanilla pod, the pulp
- 315 g Flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 pinch Salt
- 50 g Ground almonds
- 150 ml Buttermilk
Cream cheese frosting
- 100 g Cream
- 200 g Cream cheese
- 50 g Powdered sugar
- 1 Vanilla pod, the pulp
- 1 Lime, the zest
carrot cake
- Preheat the oven to 180 degrees and line the bottom of a small springform pan with baking paper and butter the edges well.
- Mix the butter with the sugar until frothy and gradually stir in the two eggs. Now add the grated carrots and the vanilla pulp and stir in. Now mix the remaining dry ingredients together and stir into the carrot batter alternately with the buttermilk.
- Put the dough in a greased springform pan and bake for about 40 – 50 minutes – stick test. Then let the cake cool in the mold for about 20 minutes and then take it out of the mold and place it on a cake plate and let it cool down completely.
Cream cheese frosting and finish
- Put the cream, cream cheese and powdered sugar, vanilla pulp and lime zest in a bowl and whip until creamy – this is best done with a hand mixer. Then spread the frosting on the cake.
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