Spiced carrot cake

Spiced carrot cake

Total: 2 hr 30 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 275 kcal
, Fat: 12 g
, Carbohydrate: 34 g
, Protein: 8 g

Ingredients

16 pieces

Hint:


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
kochen@bettbossi.ch

Cake

300g coarse cane sugar
4 egg yolks
2tbsp water, hot
300g carrots, finely grated
300g ground almonds
1 organic lemon, use grated zest and all of the juice
½tbsp cinnamon
1 ½tsp ground cardamom
¼tsp ground cloves
80g white flour
1tsp baking powder
4 egg whites
2pinches salt

Icing

100g cream cheese (e.g. Philadelphia)
150g icing sugar
1tsp vanilla sugar
2tsp cinnamon
2tsp milk
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Utensils

For a cake tin of approx. 30 cm, fully lined with baking paper

How it's done

Cake

Using the whisk on a hand mixer, beat the sugar, egg yolks and water in a bowl for approx. 3 mins. until light and fluffy. Stir the carrots and all the other ingredients up to and including the ground cloves into the mixture. Combine the flour and baking powder and add to the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.

Bake

for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the cake on a sheet of baking paper along with the rack.

Icing

Combine the cream cheese, icing sugar and vanilla sugar. Set aside 1 tbsp. Pour the rest over the cake, allowing the mixture to cover the top and run down the sides. Add the cinnamon and milk to the remaining mixture, drizzle over the icing in a zigzag pattern. Refrigerate the cake for approx. 1 hr. before serving.

Good to know
Shelf life: Wrapped in cling film in the fridge for approx. 4-5 days. Spiced carrot cake tastes best on the second day.

How-tos

Beating egg whites

Beating egg whites

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