Juicy and delicious - a carrot cake is an absolute delight. No recipe ready? Here you will find 2 tempting carrot cake recipes to make yourself. Guaranteed success!
Whether for Sunday coffee or as a cake for special occasions - one is often looking for a delicious cake recipe. After all, you don't always want to have the same thing on the table.
Especially in summer we do without the fat creams that are heavy on the stomach. We'd rather have something fresh. But there aren't just fruit cakes either.
Carrots, for example, are not only suitable for preparing a he althy vegetable side dish or a refreshing carrot salad. No, you can also bake wonderfully with carrots. At this point we present two recipes for a delicious carrot cake.
Recipe 1: Fine carrot cake
Ingredients
| dough | Set | Topping | casting |
|---|---|---|---|
| 400 g peeled and finely grated carrots | 100 g raw marzipan mixture | 100 g raw marzipan mixture | 200 g powdered sugar |
| 400 g ground almonds | 50 g powdered sugar | 50 g powdered sugar | 2 tbsp kirsch |
| 50 g cornstarch | Food coloring, red or orange | 4 tablespoons apricot jam | 2 tbsp lemon juice |
| 6 separate eggs | Pistachios (sticks) | ||
| 300 g sugar | 50 g almonds (flaked) | ||
| 1 tsp cinnamon | |||
| 1 tbsp kirsch |
Preparation
Step 1:
Soak the prepared carrots in kirsch, then beat the egg yolks with 150 g sugar until fluffy. Mix the almonds, cornstarch and cinnamon and fold into the egg yolk mixture, then fold in the carrots as well.
Step 2:
Beat the egg whites with 150 g sugar until stiff and fold in loosely. Bake in a 26 cm springform pan lined with baking paper at 190 degrees top/bottom heat for approx. 60 minutes. Remove from the mold, let cool, then wrap in aluminum foil and leave to rest for a day or two.
step3:
Knead 100 g marzipan with 50 g icing sugar and color orange with the food coloring. Form carrots out of the marzipan and insert 2 pistachio sticks into each as stalks. Knead 100 g marzipan raw mixture and 50 g icing sugar and roll out between two freezer bags into a circle of approx. 30 cm (size of cake plus height).
Step 4:
Pass the apricot jam through a sieve and briefly bring to the boil. Then coat the cake with it. Cover with the prepared marzipan. Make a icing from powdered sugar, kirsch and lemon juice and cover the cake with it. Roast the flaked almonds without fat in a coated pan and attach to the edge of the cake. Decorate with the marzipan carrots.
Step 5:
As a low-calorie alternative, omit the kirsch, the apricot jam, the marzipan and the icing and simply dust the cake with icing sugar after the two-day rest period .
Recipe 2: Carrot cake with cream filling
Ingredients
| dough | Filling | Decoration |
|---|---|---|
| 250 g carrots | 250 g sweet cream | 150 g white couverture |
| 4 eggs | 1 tablespoon sugar | 1 packet marzipan carrots |
| 175 g sugar | 1 pack cream stiffener | 2 bags of chopped pistachios |
| 1 pinch of s alt | 1 lime (zest and juice) | |
| 2 bottles of rum aroma | ||
| 2 packets of vanilla sugar | ||
| 2 tbsp water | ||
| 1 lime (peel) | ||
| 200 g ground hazelnuts | ||
| 60 g breadcrumbs | ||
| 1 tsp cinnamon | ||
| 2 tsp baking powder |
Preparation for the soil
Step 1:
Peel and grate the carrots, stir in the egg yolks, 2/3 sugar, s alt, rum flavoring, water and lime zest until fluffy. Beat the egg white and remaining sugar until stiff. Mix together the nuts, breadcrumbs, cinnamon, and baking powder.
Step 2:
Pour the egg white onto the carrot mixture and fold in the hazelnut mixture. Pour the batter into a greased or lined 26cm baking pan. Bake at 160 degrees for about 60 minutes until golden. Leave to cool on the wire rack, then cut in half horizontally.
Preparation for the filling
Step 3:
TheWhip the cream with the whipped cream stiffener, sugar and lime zest until stiff. Stir in the lime juice and spread over the base, then place the second base on top.
Preparing the decoration
Step 4:
Melt the white chocolate coating in a water bath, place in a small freezer bag, cut a small hole at one end and cover the cake with thick strips. Decorate with the marzipan carrots and the chopped pistachios.