Carrot Cake with Lemon Cream
Baking and Desserts | Austrian cuisine
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
8
Description
Carrot Cake with Lemon Cream
Ingredients
- Carrots - 4 pieces
- Wheat Flour - 10.6 oz
- Ground Cinnamon - 1½ teaspoons
- Ground Ginger - 1½ teaspoons
- Baking Soda - 1 teaspoon
- Vegetable Oil - 3 fl oz
- Sugar - 7.1 oz
- Eggs - 3 pieces
- Salt - a pinch
- Cream Cheese - 7.1 oz
- Butter - 2.5 oz
- Vanilla Sugar - 3.5 oz
- Lemon Juice - 2 tablespoons
- Raisins - 5.3 oz
- Powdered Sugar - 3.5 oz
Step by Step guide
Step 1
Grate the carrots using a food processor or a coarse grater. Chop the raisins finely.
Step 2
Mix the flour, baking powder, baking soda, salt, cinnamon, and ginger.
Step 3
Beat the eggs with sugar and vegetable oil.
Step 4
Add the grated carrots and raisins to the beaten egg mixture and mix well.
Step 5
Gradually add the flour mixture while stirring continuously until a homogeneous mass is obtained.
Step 6
Grease a baking pan with oil, pour in the batter, and bake in an oven preheated to 392°F. Cooking time is 30-40 minutes (depending on the thickness of the cake).
Step 7
Check for doneness with a toothpick (the cake should not stick), remove from the oven, and let it cool to room temperature.
Step 8
For the glaze, beat the cream cheese, butter, vanilla sugar, powdered sugar, and lemon juice until smooth and spread evenly over the cake.
Step 9
Sprinkle with nutmeg on top and refrigerate until the glaze sets.
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