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Recipe Sweet

Carrot Cake with a cream cheese frosting

What comes to your mind when you think about easter during your childhood? For me it is always the search for easter eggs in the garden of my grandparents. How we would search the place with small woven baskets in our hands or how when the weather wasn’t good the easter bunny was actually allowed to hide the eggs in the living room. And he would always tell my mom where he hid them, so she could be sure we actually found all of them.

So I am thinking about lots of eggs and a bunny when I think about easter. And what do bunnies eat? Well carrots! And that is why I have today a carrot cakes for your easter feast with lots of egg and no flour (yay, gluten free!). The flour here is completely replaced by ground almond. And the added ground coconut still adds some bite to the cake in your mouth.

Recipe – carrot cake with a cream cheese frosting

Amount: 1 round pan (8 inch diameter)
Prep time: 15 minutes preparation, 40 minutes baking time

3 eggs, separated
1 pinch of salt
75 g (2/3 of a stick) softened butter
50 g brown sugar
100 g ground almonds
25 g ground coconut
1/2 Tsp cilantro and 1/2 Tsp ginger (each dried and ground)
100 g carrots

200 g plain cream cheese
Juice and peel of half a lemon
100 g powdered sugar

Preheat the oven to 350° F (175° C, Upper- and lower heat) and prepare a small round baking pan (grease and dust with flour).

Separate the 3 eggs and beat the egg white stiff together with a pinch of salt.

In another bowl beat 75 g softened butter and 50 g brown sugar to a foamy consistency. Then add one egg yolk at a time mixing well in between them.

After that mix in 100 g ground almonds, 25 g grated coconut, 1/2 Tsp cilantro and 1/2 Tsp ginger (both dried and ground).

Peel the 100 g of carrots and grate them finely. Mix into the dough.

Then fold in the stiff egg whites (so first add one half. Fold it in well with a spatula. Then add the other half and be very gentle while folding it in).

Fill the dough in the prepared pan and bake it at 350° F (175° C, Upper- and lower heat) for 40 minutes.

For the frosting mix 200 g plain cream cheese, the juice and peel of half a lemon and 100 g powdered sugar together. Dollop it on your slice before serving it.

The cake keeps well covered for 4 days outside the fridge. But please store the frosting in the fridge.