Carrot Cake

Servings: 12 pieces
Preparation time: approx. 30 minutes
Baking time: 50–60 minutes
Total time: approx. 90 minutes
Calories: approx. 420 kcal per piece

Ingredients for the Carrot Cake

Dry Ingredients:

• 300 g wheat flour (Type 405 or spelt flour Type 630)

• 1 tsp baking soda

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg (grated)

• 1 pinch of salt

Wet Ingredients:

• 250 ml sunflower oil or canola oil

• 4 eggs (size M)

• 200 g brown sugar

• 1 packet of vanilla sugar

Additional Ingredients:

• 300 g finely grated carrots

• 100 g ground hazelnuts or almonds

• 50 g chopped walnuts (optional)

• Zest of an organic orange (optional)

Ingredients for the Cream Cheese Frosting

• 200 g cream cheese (double cream level)

• 100 g soft butter

• 100 g powdered sugar

• 1 tsp lemon juice or vanilla extract

Step-by-Step Preparation

Step 1: Preparation

Pro Tip: Always preheat the oven well to ensure the dough rises evenly.

• Preheat the oven to 180°C top/bottom heat (160°C fan).

• Grease a springform pan (26 cm) and dust with flour or line with baking paper.

Step 2: Mix the Dough

• In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt well.

• In a second bowl, cream together sugar, vanilla sugar, eggs, and oil with a hand mixer.

• Gradually add the dry ingredients to the egg-oil mixture and stir in.

• Fold in the grated carrots, hazelnuts, and walnuts. Pro Tip: Do not stir too long to keep the dough light.

Step 3: Baking

• Pour the dough into the prepared pan and smooth the top.

• Bake in the preheated oven for 50–60 minutes (toothpick test).

• Then let it cool.

Step 4: Prepare the Frosting

• Beat the butter with the powdered sugar until creamy.

• Add the cream cheese and lemon juice/vanilla extract and briefly mix until smooth. Pro Tip: Do not mix too long, otherwise the frosting will become liquid!

Step 5: Decorate

• Spread the cooled cake with the cream cheese frosting. Decoration Tip: Garnish with grated carrots, chopped nuts, or small marzipan carrots.

Serving Tip

• Serve chilled from the refrigerator – especially refreshing on warm days!

• Perfect with a cup of coffee or a glass of freshly squeezed orange juice.

Food Knowledge & Background

Origin and History

Carrot cake originated in the Middle Ages when sugar was expensive, and vegetables like carrots were used for sweetening. Today it is especially popular in the USA, the UK, and increasingly in German-speaking countries.

Ingredients (Main Ingredients)

• Carrots: Beta-carotene, fiber, vitamin A

• Nuts: healthy fats, protein

• Eggs: high-quality protein, vitamin D

• Cream Cheese: calcium, fat

Allergens, Alternatives & Diets

• Lactose-free: Use lactose-free cream cheese & butter

• Gluten-free: Gluten-free flour + 1 tsp xanthan as a binding agent

• Vegan: Replace eggs with applesauce/bananas or egg substitute, choose vegan cream cheese & butter

• Nut-free: Replace hazelnuts with coconut flakes or oats

Common Mistakes & Tips for Rescue

• Dough too firm? Stir in some orange juice or milk

• Cake too dry? Soak with syrup or fruit juice

• Frosting too liquid? Chill briefly, then whip again

• Dough overflowing? Pan too small → use a larger one next time or adjust the amount

Storage & Shelf Life

• In the refrigerator: 4–5 days in an airtight box

• Freezing: Possible without frosting for up to 3 months

When to Serve? What Goes Well With It?

• Ideal for Easter, spring, birthdays, or coffee gatherings

• Goes well with coffee specialties, breakfast juice, black tea, or a dessert wine