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Carrot Gugelhupf
45 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 398
  • Fat about 21g
  • Carbohydrates about 44g
  • Protein about 5g
This is needed
This is needed for 16 piece
  • 0.5 dl orange liqueur (e.g. Grand Marnier)
  • 100 g light sultanas
Cake mixture
  • 180 g butter, soft
  • 240 g ground cane sugar
  • 3 egg
  • 0.5 tsp salt
  • 1 organic orange
  • 1 organic lemon
  • 200 g light spelt flour
  • 100 g white flour
  • 1.5 tsp baking powder
  • 20 g wheatgerm
  • 2 tsp cinnamon
  • 2 pinches ground cloves
  • 2 pinches ground cardamom
  • 200 g crème fraîche
  • 400 g carrots
  • 100 g walnut kernels
  • 60 g apricot jam
  • 100 g icing sugar
  • 1 tbsp lemon juice
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And that's how it's done
And that's how it's done
Gugelhupf tin
Grease one Gugelhupf tin (approx. 2 l) and sprinkle with wheatgerm.
Mix the sultanas and orange liqueur, leave to steep for approx. 30 mins.
Cake mixture
Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.
Grate the zest from the lemon, grate just a little zest from the orange, stir into the cake mixture.
Mix the flour, wheatgerm, baking powder, cinnamon, cloves and cardamom.
Stir the flour & spice mixture and crème fraîche into the egg mixture.
Finely grate the carrots, squeeze out the juice and set aside (approx. 2 tbsp). Coarsely chop the walnuts, stir into the mixture along with the carrots and sultanas.
To bake
Transfer the cake mixture to the prepared tin. Bake for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly in the tin.
Tip the cake out onto a tray lined with baking paper. Pass the apricot jam through a sieve, spread over the warm cake. Combine the icing sugar, lemon juice and reserved carrot juice, spread on top of the cake, place in the warm, switched-off oven for approx. 3 mins. Remove from the oven, leave to cool completely on a cooling rack.