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Carrot cake
45 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 360
  • Fat about 25g
  • Carbohydrates about 27g
  • Protein about 7g
This is needed
This is needed for 16 pieces
Sponge mixture
  • 1 tsp vanilla paste
  • 1 tsp cinnamon
  • 150 g butter, soft
  • 150 g coarse cane sugar
  • 1 organic lemon, use grated zest and all of the juice
  • 0.25 tsp salt
  • 150 g spelt flour
  • 4 eggs
  • 200 g ground almonds
  • 350 g carrots, finely grated
  • 1 tsp baking powder
Topping
  • 75 g butter, soft
  • 50 g icing sugar
  • 200 g double cream cheese (e.g. Philadelphia)
Decoration
  • 3 tbsp icing sugar
  • orange food colouring
  • 1 tsp lemon juice
  • 1 icing for writing (green)
Tools
  • 1 loaf tin (approx. 30 cm), fully lined with baking paper
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And that's how it's done
And that's how it's done
Sponge mixture
Place the butter in a bowl and whisk in the sugar, vanilla paste, cinnamon and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Add the carrots, lemon zest and juice. Combine the flour, almonds and baking powder, mix in. Transfer the sponge mixture to the prepared tin.
To bake
Approx. 1 h 5 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove from the tin and leave to cool completely on a rack.
Topping
Thoroughly mix the butter and icing sugar. Stir in the cream cheese, spread the mixture over the cake.
Decoration
Combine the icing sugar and lemon juice to make a thick icing, colour with several drops of food dye, transfer to a small piping bag. Cut off the tip, pipe carrots on top of the cake, use the green writing icing to draw the carrot greens.