Juicy carrot cake with cream cheese frosting for Easter
Ingredients
Cake
- 500 g carrots
- 200 g sugar
- 200 g flour
- 4 eggs
- 100 ml oil
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 1 handful of walnuts
Frosting
- 200 g cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
- 1 tbsp pistachios, for garnish
- 1 packet marzipan carrots
Utensils
- peeler
- grater
- bowl
- loaf pan
- spatula
Instructions
- Peel and grate the carrots.
- Mix the sugar, flour, eggs, oil, baking powder, cinnamon and salt in a bowl.
- Stir in the grated carrots.
- Pour the dough into a greased and floured loaf tin.
- Place the carrot cake in the preheated Bake in the oven at 180°C for 45-50 minutes.
- Let the cake cool.
- For the frosting, mix together the cream cheese, powdered sugar, vanilla extract and milk until smooth.
- Spread the frosting onto the cooled cake.
- Den Decorate the carrot cake with chopped pistachios and marzipan carrots.
It is best to use cream cheese with a high fat content for the frosting in order to achieve a particularly creamy result.
