Extremely moist carrot cake
Jump to Recipe Print RecipeDelicious carrot cake, easy to make
and super moist and fluffy thanks to the carrots and the cream cheese swirl!
Cannot be missing in the easter and spring time !
WHY THIS carrot cake IS THE moistiest one OF ALL TIMES
1 – Ingredients The carrot cake is made of many carrots, which make it really moist and juicy. In addition, instead of flour only ground nuts are used to make the cake more aromatic.
2 – Preparation The eggs for the cake are separated, egg whites and egg yolks are beaten separately until foamy, so the cake becomes super fluffy and not dense.
3 – Quark Swirl Finally, stirred cream cheese is added to the finished cake dough, which gives the cake an additional moist core.
WHY YOU SHOULD TEST THIS RECIPE
- it`s going to be the moistiest carrot cake you have ever eaten
- easy to make
- contains a lot of carrots, so lots of vegetables 😉
- perfect for a delicious breakfast or for afternoon coffee
- a must-have during the Easter time
- can be prepared as a loaf cake or a round cake
- with some yoghurt and honey it forms the absolute dream dessert
What you need for this recipe
If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.
Extremely moist carrot cake
Equipment
- electric or manual carrot grater (linked below)
- loaf pan (linked below)
- kitchen spatula (linked below)
Ingredients
- 3 eggs separated
- 60 g sugar
- 150 g carrots
- 150 g nuts ground
- zest of one lemon
- 1 pinch of salt
- 1 tsp cinnamon
- ½ package baking powder
- 25 ml rum optimal
- 100 g cream cheese
- walnuts for decoration
Instructions
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Grease the loaf pan or line it with baking paper.
- Wash, peel and grate the carrots with a carrot grater.
- Beat the egg yolks with one third of the sugar until the mixture is foamy. Then fold in the grated carrots, ground nuts, cinnamon, rum, baking powder and the zest of a lemon with a kitchen spatula.
- In a separate bowl, beat the egg whites with the salt until stiff, slowly adding another third of the sugar. The mass must be resistant! Then slowly and carefully fold it into the egg yolk-carrot mixture.
- Stir the remaining sugar into the cream cheese until creamy.
- Pour the cake mixture into the pan and smooth it down. Then pour the cream cheese mixture unevenly onto the dough and run with the back of a woodenspoon through the dough so that the cream cheese runs through the dough but does not mix with it. Sprinkle walnuts over the dough as desired.
- Bake the loaf cake in the oven for 50 minutes. Let it cool down and enjoy!
Sign up to the newsletter to get weekly cooking tips and recipes:
Pin the recipe on Pinterest to save it for later:
Check me out on Instagram:
