Carrot Cake with Lemon Cream
Baking and Desserts • Austrian
Description
Carrot Cake with Lemon Cream
Ingredients
- Carrots 4 pieces
- Wheat Flour 10 oz
- Ground Cinnamon 1½ teaspoons
- Ground Ginger 1½ teaspoons
- Baking Soda 1 teaspoon
- Vegetable Oil 5 fl oz
- Sugar 5 oz
- Eggs 3 pieces
- Salt a pinch
- Cream Cheese 5 oz
- Butter 0 oz
- Vanilla Sugar 5 oz
- Lemon Juice 2 tablespoons
- Raisins 5 oz
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Grate the carrots using a food processor or a coarse grater. Chop the raisins finely.
Step 2
Mix the flour, baking powder, baking soda, salt, cinnamon, and ginger.
Step 3
Beat the eggs with sugar and vegetable oil.
Step 4
Add the grated carrots and raisins to the beaten egg mixture and mix well.
Step 5
Gradually add the flour mixture while stirring continuously until a homogeneous mass is obtained.
Step 6
Grease a baking pan with oil, pour in the batter, and bake in an oven preheated to 390°F. Cooking time is 30-40 minutes (depending on the thickness of the cake).
Step 7
Check for doneness with a toothpick (the cake should not stick), remove from the oven, and let it cool to room temperature.
Step 8
For the glaze, beat the cream cheese, butter, vanilla sugar, powdered sugar, and lemon juice until smooth and spread evenly over the cake.
Step 9
Sprinkle with nutmeg on top and refrigerate until the glaze sets.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!