Young Kitchen Carrot Cake

Here the name says it all: Carrot Cake or Rüblikuchen? Call it what you like, the main thing is that it tastes good! With our Carrot Cake spice preparation, you can make it in no time at all. And so that you don't have to search for a suitable recipe, we've already done some test baking. Here's how it works: Cream 150 g sugar, 1 tsp vanilla extract and 3 eggs. Stir in 90 g canola oil, 4 tablespoons yogurt and 200 g grated carrots. Mix 200 g flour, 50 g ground almonds, 1 tsp each baking soda and baking powder and 2 tsp Carrot Cake spice preparation and stir into the batter with 25 g each chopped pecans and walnuts. Preheat oven to 185 degrees (convection oven). Pour the batter into a greased springform pan (Ø 18 cm) and bake for 45 - 50 minutes. Divide the cooled cake into two plates and spread with any frosting. For example, we love the classic cream cheese frosting.

From Switzerland to the United States, the Carrot Cake is a real hit - and not just at Easter. In fact, Americans love their carrot cake so much that they dedicate their own unofficial holiday to it, February 3.