Carrot Cake with Oranges and Vanilla Frosting (Charlotte Würdig)

5 from 6 votes
Prep Time 15 mins
Cook Time 12 mins
Rest Time 5 mins
Total Time 32 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 426 kcal


Carrot cake:

  • 3 Pc. Carrots
  • 3 Pc. Eggs
  • 150 g Grated hazelnuts
  • 200 g Flour
  • 150 g Sugar
  • 1 tbsp Vanilla paste
  • 1 tbsp Baking powder
  • 1 pinch Salt
  • 1 pinch Cinnamon
  • 1 pinch Cardamom
  • 1 pinch Mace


  • 150 g Butter at room temperature
  • 125 g Powdered sugar
  • 150 g Cream cheese
  • 1 tbsp Yuzu juice
  • 2 tsp Vanilla paste
  • 2 Pc. Oranges
  • 1 pinch Raspberry salt
  • 3 Pc. Mint twig tips


  • 2 Pc. Bowls for the food processor
  • 1 Pc. Large springform pan
  • Butter for greasing the form


  • Preheat the oven to 200 degrees circulating air.
  • Finely grate the carrots, mix with the other ingredients and stir vigorously with the mixer until a homogeneous dough is formed. Put a greased baking pan 1 cm high and bake for 10-12 minutes (stick test).
  • In the meantime, whip butter in the food processor until creamy, dissolve powdered sugar in it and then stir in cream cheese, vanilla paste and yuzu juice. Pour into a piping nozzle and briefly put in the freezer.
  • Take the cake out of the oven and put it in the freezer for another 2 minutes.
  • Fillet the oranges.
  • Cut 3 circles out of the cake with a cutter, spray on the frosting and top with the orange fillets. Put 1/3 pinch of raspber salt on each tart and decorate with the mint tips.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 426kcalCarbohydrates: 53.6gProtein: 4.9gFat: 21.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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