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moist carrot cake Recipe

Ingredients

How to make it

  • heat oven to 180c° and line a 30cm caketin.
  • melt butter in a pan and let cool. mix flour with baking soda in a bowl. mix sugar, salt, cinnamon, ground cloves, grated carrots, almonds, lemonzest and -juice.
  • mix cooled butter with eggs and add to the mixture. mix well until all is well coated and you end up with a moist cakebatter. fill into prepared caketin.
  • bake for about 50-60 minutes on the lower level of the oven until a skewer comes out clean. let cool.
  • for the glaze: mix all ingredients and spread generously on top of the carrot cake. decorate with marzipan carrots before serving.
  • keeps - wrapped in clingfilm - for about a week in the fridge.

Reviews & Comments 2

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  • tiny_chef 16 years ago
    Yummy! It was really good!

    Although I baked it in a non-stick bundt pan and it came out a little too brown, so if any of you decide to use a non-stick bundt pan, I'd suggest baking it for about 35-40 minutes instead. =D

    And I would ease up a little tiny bit on the almonds.

    It's really yummy, though! Mmmm!
    Was this review helpful? Yes Flag
  • tiny_chef 16 years ago
    It's in the oven as I speak! It's smells really good. I'll tell you how it tastes when it's ready. =D

    Here are the American measurements:
    14 tbsps butter
    1 1/2 cups flour
    3/4 tbps baking soda
    1/2 cup sugar
    1/2 cup brown sugar
    1 cup carrots
    1 cup almonds

    14 tbsps cream cheese
    1 cup powd. sugar

    And 180c is 350. =D

    Most of you probably know that, but for lazy beginners like me, here they are.
    Was this review helpful? Yes Flag

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onceuponatart Zurich, CH

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