Bake carrot cake for Easter – Easter cake with carrots and cream cheese
Ingredients
Dough
- 350 g carrots
- 3 eggs
- 300 g sugar
- 320 g flour
- 200 ml oil
- 6 g baking powder
- 1 tsp vanilla sugar
- 1 pinch salt
Cream
- 230 g cream cheese
- 4 tbsp agave syrup or honey
- 2 tbsp lemon juice
- Sprinkles, as desired
Utensils
- Blender
- Handmixer
- Gugelhupf
- Wire whisk
- Kitchen brush
Instructions
Dough
- Peel the carrots, cut into large pieces and place in a blender.
- Add the oil and finely chop the carrot mixture.
- Mix the sugar, eggs, vanilla sugar and pinch of salt in a bowl.
- Mix the flour with the baking powder.
- Stir the flour mixture into the egg mixture.
- Finally stir in the carrot mixture.
- Grease a Bundt cake tin with a little oil.
- Pour in the batter.
- Bake the carrot cake at 180 degrees for approx. 50-55 minutes.
cream
- Mix the cream cheese with the agave syrup and lemon juice.
- Spread the cream on the carrot cake.
- Decorate with crumbles if desired.
