Go Back
Karottenkuchen | Rezept | Osterrezepte

Carrot Cake

A moist, lightly sweetened cake made with finely grated carrots. A highlight for Easter!
Print Recipe Pin Recipe
Cook Time 45 minutes
Baking time 1 hour
Servings: 12 Servings
Course: Sweets
Cuisine: Austrian
Ingredients Method Notes

Ingredients
  

  • 500 g carrots
  • 5 eggs
  • 120 g brown sugar
  • 260 ml neutral vegetable oil
  • 270 g flour
  • 1 sachet baking powder
  • 1 tbsp. cinnamon
  • 1 pinch salt
  • 1 tbsp. vanilla paste
  • 100 g ground walnuts
  • 100 g chopped walnuts
  • 4 cl Cointreau
  • 1 orange the peel
  • Butter and flour/breadcrumbs for the baking tin
For the glaze
  • 150 g icing sugar
  • 1/2 lemon its juice
  • marzipan carrots for decoration

Method
 

  1. Preheat the oven to 180°C top/bottom heat.
  2. Grease a springform pan with butter and sprinkle with breadcrumbs or flour.
  3. Grate the carrots very finely. This can be done with a grater, but it takes a long time. It is much quicker to use a food processor with cutting blades.
  4. Beat the eggs and sugar with vanilla paste, a pinch of salt, Cointreau, cinnamon and orange zest until fluffy.
  5. Add the carrots and stir in, slowly pouring in the vegetable oil while stirring constantly.
  6. Mix the flour with the baking powder and ground walnuts and fold into the dough mixture together with the chopped nuts.
  7. Pour the batter into the springform pan and bake in the oven for 60 minutes. Halfway through baking, cover with aluminium foil to prevent it from becoming too dark.
    Stäbchenprobe machen!
  8. Remove the cake from the oven. Open the springform pan after 10 minutes. Then leave to cool completely.
  9. For the glaze, mix the icing sugar with lemon juice. Caution: Do not add all the lemon juice at once, but only a few drops at a time until a thick glaze forms.
  10. Spread the glaze over the cake as desired.
  11. Mark the pieces of cake with marzipan carrots.

Notes

The carrots keep this cake moist for a very long time.
If you don't like or can't tolerate walnuts, you can also replace them with almonds, cashews or pistachios.