Carrot Cake with Frosting

Ingredients for 1 servings:

• 3 cup(s) carrot(s), grated
• 2 cup(s) flour, wheat or spelt/buckwheat
• 1 cup sugar, optionally coconut or coarse sugar substitute
• 1 cup sunflower oil, optionally coconut or walnut oil
• 3 eggs
• 1 cup walnuts, chopped
• 2 tsp gingerbread spice
• 3 tsp cinnamon, more if desired
• 1 tsp baking powder
• 1 ½ tsp salt
• 2 tsp vanilla sugar
• 150 g double cream cheese, not “light”
• 500 g powdered sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 5 minutes

American cup recipe without scale

Measure everything into a standard 240 ml cup. Preheat the oven to 200 degrees Celsius. Combine the dry ingredients (flour, sugar, cinnamon, vanilla sugar, spices, salt, baking powder) in a large bowl, then add the carrots and walnuts. Then mix the oil and eggs in a bowl and quickly add them. Quickly pour everything into a loaf pan lined with baking paper and bake for about 40 minutes. Caution: After 40 minutes, use a wooden skewer to test whether the cake is still very runny. Do not extend the baking time beyond 15 minutes. Even if it still seems very runny, that’s because of the oil – any longer would make it much too dry around the edges and it would usually no longer be raw inside. Let the cake cool while you prepare the frosting. Then spread it on the cake (which is still in the loaf pan with the baking paper) with a spoon or pastry knife. That’s why I used parchment paper: it makes it easier to remove the cake from the pan, and the frosting doesn’t stick to the edges. It also allows for higher frosting. To make the frosting, first put 250g of powdered sugar in a bowl, followed by the cream cheese. Stir everything together until the mixture is runny again, then add the remaining 250g of powdered sugar and stir again until there are no lumps. You now have a thick, runny mixture that’s perfect for spreading on the cake. Frosting often becomes too runny. I had to experiment a few times with this recipe. Then put the whole thing in the fridge for about 3 hours, and the American carrot cake is ready. Tip: Depending on whether you vary the flour, sugar, and/or oil, you can also bake the cake gluten-free or make it even healthier. Using fresh ingredients and avoiding butter already makes it lower in calories. Using a coarse sugar substitute makes it a few more calories lighter. All in all, it’s a recipe that’s easy to vary. I’ve baked this carrot cake several times and refined it a bit each time, so now, in my opinion and that of my fellow diners, it’s perfect. The cake is particularly notable for its moistness and shelf life. It’s a very substantial cake that’s perfect for large cake gatherings in the fall or brunches with friends. Otherwise, it’s something for true carrot cake fans. It easily keeps for 5 days in the refrigerator and becomes especially moist if you let it stand for 2 days.