John Myers
Moist Carrot Cake
The perfect moist carrot cake recipe with a picture and simple step-by-step instructions.
- 225 g Flour
- 1 packet Baking powder
- 250 g Sugar
- 100 g Ground hazelnuts
- 480 g Grated carrots / carrots
- 200 g Liquid butter
- 1 half Lemon
- 4 Eggs
- 200 g Cream cheese
- 2 tsp Golden syrup
- 1 half cup Powdered sugar
- 1 quarter cup Ground cinnamon
- Mix the first 5 ingredients (flour, baking powder, sugar, hazelnuts, carrots) in a bowl.
- Mix the butter, which is no longer hot, with the juice of half a lemon and the eggs and add to the other ingredients in the mixing bowl.
- Put the dough in a greased springform pan and bake in the preheated oven (fan oven 180 or 200 C) for 50-60 minutes. The cooking time depends on the size of the springform pan. If the dough can spread in a large form, it is usually ready after 50 minutes. Just do the test with a wooden stick, if nothing sticks anymore, the cake is ready. Now take the cake out of the stove and let it cool down. You can even leave it in the fridge overnight before you start with the topping. But at least until it no longer feels warm, otherwise the cream cheese will run.
- Finally, beat the cream cheese and syrup with the electric mixer until soft and creamy, add powdered sugar and cinnamon and stir together loosely. With cinnamon, a little more can be done depending on your taste. Just don’t overdo it, otherwise it will be too bitter. Spread the mixture on the cake and decorate as desired. Appropriately here with marzipan carrots.
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