“Had you carrots?”
Perfect for the Easter days: recipe for a juicy carrot cake
Wonderfully juicy, fresh and sweet at the same time – that’s what a good carrot cake should taste like
© debbiehelbing / Getty Images
Carrot cake is a treat, especially at Easter. Here we bring you a classic recipe for a traditional carrot cake.
It is considered the highlight of the coffee table: the carrot cake. The juicy pastry enjoys great popularity worldwide. And because we also find the cake delicious, there is a recipe for a juicy carrot cake including a quick cream cheese frosting for Easter.
Carrot or carrot – is there a difference?
The carrot has many names: depending on the region, it is also called carrot, carrot, yellow turnip or turnip. While the term “carrot” is mostly used in eastern Germany, the “carrot” is in southern Germany. From a botanical point of view, the early, small carrots are called carrots. They are short and blunt, while carrots are elongated and narrow. Whatever the name of the carrot, it ideally tastes strong, fresh and slightly sweet – and also provides the incomparable moisture of the carrot cake.
Carrot, carrot or carrot cake…
… There are many names for the delicious pastry. While the cake is mainly eaten at Easter in this country, people in the USA and Great Britain express their love for “carrot cake” all year round. However, its origin can be found in Switzerland – more precisely in the “Rüeblikanton”. The Swiss federation is located in northern Aargau, where, especially in the 19th century, the people living there grew large quantities of beets. Even then, the region was known as “Beet Country”. The residents loved eating their carrot cake, a baked sponge cake made from nuts and carrots. The region around its main town of Aarau was quickly given the nickname “Rüeblikanton”.
Traditional indulgence
The original recipe calls for ground nuts as a basis, in addition to grated carrots. These ensure a great note and the unmistakable consistency of the dough. Carrots are accompanied by grated apple in this recipe, but you can alternatively just use more carrots. To prepare it, egg yolk and sugar are beaten until foamy, traditionally a shot of kirsch is added here. Mixed with flour, baking powder and grated carrots and nuts, the basic dough is created in no time at all. Beaten egg white is folded in – this makes the dough nice and fluffy – and the magnificent specimen goes into the oven. Minimalists can already lean back, the cake is ready. Traditionally, however, the carrot cake is covered with a glaze of powdered sugar and garnished with small marzipan carrots and chopped nuts. Once that’s done, the cake should ideally rest for another night – provided you can resist the sight of the juicy carrot cake. It keeps refrigerated for a few days.
Recipe for a quick carrot cake
ingredients
- 200 grams of carrots
- 100 grams apple, grated
- 5 eggs
- 170 grams of brown sugar
- 1 packet of vanilla sugar
- 1 organic lemon
- 3 tbsp hot water
- 2 tablespoons kirsch
- 1 teaspoon Ceylon cinnamon
- 250 grams of ground hazelnuts
- 75 grams wholemeal spelled flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 70 grams of powdered sugar
- 2 tablespoons lemon juice
- Marzipan carrots, chopped hazelnuts for decoration
preparation
- Wash the apples and carrots, peel if necessary and grate coarsely. Squeeze the lemon and add it.
- Preheat the oven to 180 degrees top/bottom heat.
- Separate the eggs and mix the yolks with the sugar and vanilla sugar until fluffy. Slowly add the hot water, kirsch and cinnamon.
- Mix in the wholemeal spelled flour with baking powder, salt and ground hazelnuts.
- Fold in the carrot and apple mixture.
- Now beat the egg whites with a pinch of salt and fold in as well.
- Grease a loaf tin well and pour the dough into the tin.
- Bake for 45 minutes. Use a wooden skewer to check whether the dough is done – it should no longer stick to the skewer.
- Let the cake cool completely, then remove from the tin.
- For the icing, mix powdered sugar and lemon juice to form a viscous mass, spread on the cake and garnish with marzipan carrots and nuts.
- Leave in the fridge overnight.
- Serve.