Carrot Gugelhupf

Carrot Gugelhupf

Total: 2 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 398 kcal
, Fat: 21 g
, Carbohydrate: 44 g
, Protein: 5 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100g light sultanas
½dl orange liqueur (e.g. Grand Marnier)

Cake mixture

180g butter, soft
240g ground cane sugar
½tsp salt
3 eggs
1 organic lemon
1 organic orange
200g light spelt flour
100g white flour
20g wheatgerm
1 ½tsp baking powder
2tsp cinnamon
2pinches ground cloves
2pinches ground cardamom
200g crème fraîche
400g carrots
100g walnut kernels


60g apricot jam
100g icing sugar
1tbsp lemon juice
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How it's done

Gugelhupf tin

Grease one Gugelhupf tin (approx. 2 l) and sprinkle with wheatgerm.


Mix the sultanas and orange liqueur, leave to steep for approx. 30 mins.

Cake mixture

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.

Grate the zest from the lemon, grate just a little zest from the orange, stir into the cake mixture.

Mix the flour, wheatgerm, baking powder, cinnamon, cloves and cardamom.

Stir the flour & spice mixture and crème fraîche into the egg mixture.

Finely grate the carrots, squeeze out the juice and set aside (approx. 2 tbsp). Coarsely chop the walnuts, stir into the mixture along with the carrots and sultanas.

To bake

Transfer the cake mixture to the prepared tin. Bake for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly in the tin.


Tip the cake out onto a tray lined with baking paper. Pass the apricot jam through a sieve, spread over the warm cake. Combine the icing sugar, lemon juice and reserved carrot juice, spread on top of the cake, place in the warm, switched-off oven for approx. 3 mins. Remove from the oven, leave to cool completely on a cooling rack.

Good to know
Tip: Use pecan nuts or hazelnuts instead of walnuts.

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