Beta-carotene, which is found in abundance in carrots, not only ensures a beautiful complexion, but is also known to support our eyesight. It can be converted by our body into vitamin A, which is needed, among other things, for light-dark vision. Today we are baking a delicious Aargau carrot cake.
Ingredients
For the dough
- 200 g carrots
- 120 g flour
- 180 g ground almonds
- 170 g brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 140 g sunflower oil or rapeseed or coconut oil
- 120 ml milk or plant-based alternative
- 1 tsp fruit vinegar, e.g. apple cider vinegar
For the frosting
- 100 g cream cheese or plant-based alternative
- 70 g icing sugar
- 1/2 tsp lemon zest
To decorate
- 12 pieces marzipan carrots
- chopped pistachio kernels optional
Servings: cake
Units:
Instructions
- Preheat the oven to 175 °C. Grease a square tin (approx. 20x25 cm) or small springform tin and dust with flour.
- Mix flour, almonds, sugar, baking powder, baking soda and cinnamon in a bowl. Whisk together the oil, milk of choice and vinegar in another bowl.
- Mix the dry and wet ingredients together with the grated carrots thoroughly, but not for too long.
- Pour the batter into the dish, smooth it out and bake for 35-40 minutes. To prevent burning, cover towards the end of the baking time if the cake gets too dark.
- Leave the carrot cake to cool. Meanwhile, prepare the frosting with icing sugar, cream cheese and lemon zest. Cool again briefly.
- Spread the frosting on the cooled cake. Cut into pieces and decorate with marzipan carrots, chopped pistachios or nuts as desired.
- The cake should be well chilled when serving and can be stored in the refrigerator.
What do you think?