Nele Brügge

Researcher and PhD Student at DFKI and the University of Luebeck

nele.bruegge [AT] dfki.de

Carrot Cake with Cream Cheese Frosting

Moist German-style carrot cake with frosting, for a completely vegan version, prepare a plant-based frosting.
Prep 30 mins, bake 50-60 mins.

Ingredients

    Cake

  • 400 g carrots
  • 250 g flour
  • 275 g sugar
  • 1 pkt vanilla sugar
  • 3 tsp baking powder
  • 1 pinch salt
  • 1/2 tsp cinnamon
  • 250 g neutral oil
  • 100 g plant-based milk
  • 2 tbsp vanilla pudding powder or starch
  • 200 g almonds
  • Optional: 100 g marzipan and some bitter almond oil (aroma)

    • Cream Cheese Frosting

  • 200 g cream cheese (full fat)
  • 2 tbsp cream/milk
  • 100 g powdered sugar

Instructions

  1. Preheat oven to 180°C. Grease a 26cm springform pan.
  2. Grind 100g almonds finely, chop 100g almonds coarsely. Grate carrots. Make 100g sugar into powdered sugar and set aside.
  3. Beat 275g sugar, vanilla sugar, oil, milk and pudding powder until creamy (2 minutes).
  4. Mix in flour, baking powder, salt and cinnamon.
  5. Fold in almonds and grated carrots.
  6. If using, cut marzipan in small cubes and add with a few drops of bitter almond oil.
  7. Pour batter into prepared pan and bake until a toothpick comes out clean (~50 min).
  8. Cool completely.
  9. Beat cream cheese with cream and powdered sugar until smooth. Spread over cooled cake.
Nele Brügge
nele.bruegge [AT] dfki.de