Wonderfully juicy and incredibly diverse, carrot cake is probably the classic Easter brunch. With its delicately sweet almond note, a hint of cinnamon including oriental flair and a unique juiciness, it conjures up a glow in the eyes of young and old in no time. In keeping with Easter, our cake specimen even throws itself into its best party outfit: with a coat of cream cheese and a little flower magic, it not only becomes a real highlight at the table in terms of taste, but also in terms of appearance. Whether you call it carrot cake or carrot cake, one thing is certain: Easter won’t work without it!
Recipe for the gluten-free Carrot Cake:
For the dough:
- 5 eggs
- 350 g carrots (finely grated)
- 120 g cashew nuts (finely chop)
- 1 teaspoon Baking powder
- 1/2 tsp soda
- 250 g ground almonds
- 1 tsp cinnamon
- 1 teaspoon Young Kitchen Oatmeal
- some coarsely ground nutmeg
- 220 g cane sugar
For frosting:
- 250 g cream cheese
- 50 butter (soft)
- 100 g powdered sugar
- Peel and juice 1/2 untreated lemon
It’s that easy:
Mix the eggs and sugar in a bowl until frothy. Mix almonds, baking powder, baking soda and the spices in another bowl and gradually stir into the egg mixture. Then stir in the carrots and cashew nuts and the dough in a greased springform pan (diameter 26 cm).
Bake in a preheated oven at 180 ° C (fan oven) for approx. 30 minutes and then cool down.
For the frosting, mix the soft butter with the cream cheese, powdered sugar and the lemon zest and the juice and spread over the cooled cake.
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