Regardless of whether you call them carrot cake, carrot cake or carrot cake: cakes with carrots are not only one of the absolute Easter classics in my family. I’ve been baking this extremely juicy carrot cake without flour for years – sometimes in the springform pan, sometimes on the tray.
If it were up to my husband, I would have to make the carrot cake every week. But as is the case with “seasonal” delicacies: They only retain their appeal if you don’t have them all the time ?. Accordingly, the juicy carrot cake with oil is really especially popular during Easter. Then several times. By using the carrot pie with cream cheese cream (e.g. this one here) or with a simple lemon icing, with a marzipan topping or just with powdered sugar, it always tastes a little different. It can also be varied well in terms of dough ingredients. The basic recipe is a carrot cake without flour; instead, almonds and nuts are used. If you like, you can replace some of them – around 100 grams – with flour. On the other hand, the recipe also easily turns into a low-carb carrot cake without flour and sugar, if you use xylitol and / or erythritol for sweetening.
A tip to all parents who have little vegetable whiners at home: Vitamins can be hidden in the carrot cake. Our little ones usually meticulously sort out everything that looks like vegetables – even if they are wafer-thin pencils. In the Carrot cake However, the children do not (and do not want to) manage it ?.
Contents
The carrot cake as the perfect vegetable hiding place
Of course, the juicy carrot cake is not super healthy – but it is definitely better than many sweets. This low-fat pineapple carrot cake without nuts, which is particularly fruity, is even more suitable for children. And also lower in fat.
The carrot cake can be frozen very easily and thawed again at room temperature. But is that necessary? I recommend you bake a little more carrot cake than necessary. Or hide a few bits well! Otherwise there may be nothing left for you in the end ?… By the way: If you are looking for more delicious Easter recipes, I can recommend the Easter cupcakes, curd bunnies, rabbit biscuits, lamb and yeast bunnies, among other things.
Note: I published this post for the first time in 2017 and last updated in 2021.
Wonderfully juicy carrot cake
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The most delicious vegetable stash in cake form! The carrot cake is very juicy and does not contain any flour. You can decorate it with icing, marzipan or fondant blanket.
Quantity: 1 Springform pan (26 cm)
ingredients
For the dough
- 450 Gram Carrots weighed with bowl etc
- 1 teaspoon grated orange peel
- 250 Gram Almonds ground; alternatively 150g almonds plus 100g flour
- 200 Gram Hazelnuts ground
- 6 Owner
- 1 Socket salt
- 220 Gram Zucker preferably brown sugar
- 2 tablespoon Lemon juice or orange juice
- 50 Milliliter oil neutral Sorte
- 1 teaspoon baking powder
preparation
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Preheat the oven and grease the mold and sprinkle with flour or breadcrumbs. Wash, peel and finely grate the carrots. Mix the carrot rasp, grated orange peel, grated almonds and ground hazelnuts as well as baking powder together.
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Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy. Stir in lemon juice, oil and carrot mixture. Carefully fold in the egg whites so that the mixture remains airy.
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Put the batter in the springform pan. Bake at 175 degrees for about 50 minutes.
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Let the carrot cake cool and decorate as desired. You can cover it with a (maybe even green) marzipan blanket or top it with lemon icing. Finally with marzipan carrots.
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