Carrot cake

A classic British recipe born out of a food shortage has since grown into a popular dessert. In the US, they even celebrate Carrot Cake Day on February 3, but we know that this dessert is good on any day.
2 h total cooking time
20 minactive cooking
4 / 5recipe difficulty
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Desserts⁠

Ingredients for 4 portions

  • Carrots400 gr
  • Flour250 gr
  • Sugar200 gr
  • Softened butter300 gr
  • Eggs4 piece
  • Vanilla sugar3 teaspoons
  • Baking powder2 teaspoons
  • Baking soda1 teaspoon
  • Cinnamon1 teaspoon
  • Nutmeg1 pinch
  • Salt1 teaspoon
  • Creamy cheese250 gr
  • Powdered sugar60 gr
  • Lemon juice2 teaspoons
Also requires oven, baking pan

Step 1 out of 9

Carrots — 400 grPreheat the oven to 180 °C. Then peel and coarsely grate the carrots.

Step 2 out of 9

Sugar — 200 gr, softened butter — 250 gr, vanilla sugar — 2 teaspoonsUsing a mixer, beat together the softened butter, cane sugar and vanilla sugar.

Step 3 out of 9

Eggs — 4 pieceAdd in the eggs one at a time and beat with a mixer.

Step 4 out of 9

Flour — 250 gr, baking powder — 2 teaspoons, baking soda — 1 teaspoon, cinnamon — 1 teaspoon, nutmeg — 2 teaspoon, salt — 1 teaspoonIn a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Step 5 out of 9

Add the dry ingredients to the egg mixture and mix well.

Step 6 out of 9

Now add the carrot and mix again.

Step 7 out of 9

Softened butter — 10 grGrease the cake pan with butter, add the dough and level it out. Bake in the oven for 40 minutes.

Step 8 out of 9

Then let cool slightly, and after 5 minutes turn it and leave it for another hour.

Step 9 out of 9

Softened butter — 40 gr, vanilla sugar — 3 teaspoons, creamy cheese — 250 gr, lemon juice — 2 teaspoonsFor the glaze, mix together the cheese, 40g of melted butter, lemon juice and vanilla sugar. Gradually add the powdered sugar to the finished cake and cover with the glaze.