German Carrot Cake with Cream Cheese Frosting
- Cakes & Cupcakes & Muffins, Desserts & Sweets, Easter, Germany
This deliciously moist German Carrot Cake with Cream Cheese Frosting, infused with ground almonds, orange, and cinnamon, is simply delightful. Decorated with chopped pistachios and marzipan carrots, it is a beautiful yet uncomplicated cake that can be prepared effortlessly. Perfect for any occasion, but particularly for Easter and any springtime gatherings, it’s an absolute eye-catcher.
Ingredients you will need for this recipe:
For the Cake:
- 400 g carrots, finely grated
- 200 g all-purpose flour
- 200 g ground almonds
- 2 teaspoons baking powder
- 1 teaspoon freshly grated orange zest
- 1 teaspoon cinnamon
- 4 eggs, separated (4 egg yolks, 4 egg whites)
- 150 g sugar
- 100 ml rapeseed oil with butter flavor (Alternatively: rapeseed oil or sunflower oil)
- 2 tablespoons freshly squeezed orange juice
For the Cream Cheese Frosting:
- 300 g cream cheese
- 100 g powdered sugar
- 1 tablespoon freshly squeezed orange juice
- 1 packet Bourbon-Vanilla sugar
- chopped pistachios for decoration
- 1 packet of marzipan carrots for decoration
How to make German Carrot Cake:
(1) For the Cake Batter:
Preheat the oven to 180°C (356°F) for conventional oven or 160°C (320°F) for convection. Lightly grease a 22 cm springform pan with butter and line the bottom with parchment paper.
In a mixing bowl, combine 400 g finely grated carrots with 200 g all-purpose flour, 200 g ground almonds, 2 teaspoons baking powder, and 1 teaspoon cinnamon.
Separate the 4 eggs, and beat the 4 egg whites with a pinch of salt until stiff peaks form; set aside. In another mixing bowl, beat the 4 egg yolks with 150 g sugar, 100 ml rapeseed oil with butter flavor, and 2 tablespoons freshly squeezed orange juice until the mixture becomes lighter in color and the sugar has dissolved.
Add the egg mixture to the carrot mixture and stir until well combined. Gently fold in the beaten egg whites into the batter.
Pour the cake batter into the prepared springform pan, smooth the top, and bake in the preheated oven for about 45 minutes. Insert a wooden skewer into the center of the cake – if it comes out clean, the cake is done.
Allow the cake to cool completely.
(2) For the Cream Cheese Frosting:
For the cream cheese frosting, mix 300 g cream cheese with 100 g powdered sugar, 1 tablespoon freshly squeezed orange juice, and one packet of Bourbon-Vanilla sugar until smooth.
(3) Decorating the Cake:
Spread the frosting evenly over the cooled cake and optionally decorate with chopped pistachios and 12 marzipan carrots. The cake will yield 12 delicious slices.
Some Recipe Tips:
Storage: To keep the cake moist, store it in a cake dome or an airtight container at room temperature or in the refrigerator. The cake tastes even better the next day when the flavors have had time to develop. The cake stays fresh for 3 to 5 days.
German Carrot Cake with Cream Cheese Frosting
Course: Dessert & Sweets, Cakes & Cupcakes & MuffinsCuisine: GermanyDifficulty: Easy12
servings20
minutes45
minutesThis deliciously moist German Carrot Cake with Cream Cheese Frosting, infused with ground almonds, orange, and cinnamon, is simply delightful. Decorated with chopped pistachios and marzipan carrots, it is a beautiful yet uncomplicated cake that can be prepared effortlessly. Perfect for any occasion, but particularly for Easter and any springtime gatherings, it's an absolute eye-catcher.
Ingredients
- For the Cake:
400 g carrots, finely grated
200 g all-purpose flour
200 g ground almonds
2 teaspoons baking powder
1 teaspoon freshly grated orange zest
1 teaspoon cinnamon
4 eggs, separated (4 egg yolks, 4 egg whites)
150 g sugar
100 ml rapeseed oil with butter flavor (Alternatively: rapeseed oil or sunflower oil)
2 tablespoons freshly squeezed orange juice
- For the Cream Cheese Frosting:
300 g cream cheese
100 g powdered sugar
1 tablespoon freshly squeezed orange juice
1 packet Bourbon-Vanilla sugar
chopped pistachios for decoration
1 packet of marzipan carrots for decoration
Directions
For the Cake Batter:
Preheat the oven to 180°C (356°F) for conventional oven or 160°C (320°F) for convection. Lightly grease a 22 cm springform pan with butter and line the bottom with parchment paper.
In a mixing bowl, combine 400 g finely grated carrots with 200 g all-purpose flour, 200 g ground almonds, 2 teaspoons baking powder, and 1 teaspoon cinnamon.
Separate the 4 eggs, and beat the 4 egg whites with a pinch of salt until stiff peaks form; set aside. In another mixing bowl, beat the 4 egg yolks with 150 g sugar, 100 ml rapeseed oil with butter flavor, and 2 tablespoons freshly squeezed orange juice until the mixture becomes lighter in color and the sugar has dissolved.
Add the egg mixture to the carrot mixture and stir until well combined. Gently fold in the beaten egg whites into the batter.
Pour the cake batter into the prepared springform pan, smooth the top, and bake in the preheated oven for about 45 minutes. Insert a wooden skewer into the center of the cake – if it comes out clean, the cake is done.
Allow the cake to cool completely.
For the Cream Cheese Frosting:
For the cream cheese frosting, mix 300 g cream cheese with 100 g powdered sugar, 1 tablespoon freshly squeezed orange juice, and one packet of Bourbon-Vanilla sugar until smooth.
Decorating the Cake:
Spread the frosting evenly over the cooled cake and optionally decorate with chopped pistachios and 12 marzipan carrots. The cake will yield 12 delicious slices.
Notes
- Storage: To keep the cake moist, store it in a cake dome or an airtight container at room temperature or in the refrigerator. The cake tastes even better the next day when the flavors have had time to develop. The cake stays fresh for 3 to 5 days.
