Tastes like spring
Quick recipe: This carrot cake only needs six ingredients – and is prepared in no time
The classic in spring: carrot cake tastes fresh, juicy and sweet at the same time.
© Ivannag82 / Getty Images
For spontaneous enjoyment: This quick recipe for a moist carrot cake consists of just six basic ingredients, is quick to prepare and gets you in the mood for spring.
Carrot cake belongs to Easter like Christmas cookies to Advent. The juicy cake is an indispensable part of the spring coffee table and delights the palate and the eye at the same time with its deep orange appearance and full-bodied aroma.
The carrot cake: Swiss tradition
Rübli, carrot or carrot cake: there are several names for the delicious pastries. While in this country the cake is mainly eaten in spring and is simply called carrot cake, the “carrot cake” – as it is called in the Switzerland – part of a centuries-old baking tradition and is enjoyed all year round. It even gave a canton its name: The Rüebli canton is located in northern Aargau and has been known as “Rübenland” since the 19th century due to its huge carrot-growing areas. Everything here is fed with carrots – soup, sausage, salad, cheese, bread, chips, juice, porridge, schnapps, punch and even cake. The residents of the Rüebli canton are particularly proud of the latter. And that’s why it’s available almost every day.
So that you can enjoy the carrot cake as quickly as possible, we keep the following recipe particularly simple: It consists of only six basic ingredients (we exclude baking powder and a pinch of salt in this count), is easy to prepare and yet incredibly full-bodied. Have fun baking.
Quick recipe for a moist carrot cake with just six ingredients
Ingredients for a 26cm mold
- 400 g grated carrots
- 4 eggs
- 200 ml coconut oil, liquid
- 350 g spelled flour
- 60g chopped nuts of your choice e.g. pecans, Brazil nuts
- 200g brown sugar
- 1 pack of baking powder
- 1 pinch of salt
Optional for frosting
- 2 tbsp lemon juice
- 140g powdered sugar
- Marzipan carrots
Includes recipe
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preparation
- Preheat the oven to 180 degrees top/bottom heat.
- Grease a springform pan with a little coconut oil. For the dough, peel and finely grate the carrots. Separate the eggs. Mix the finely grated carrots with the liquid coconut oil and the egg yolk. Then fold in the remaining dry ingredients.
- Beat the egg white until stiff and fold into the prepared mixture. Put everything in the greased form. Bake the cake in the preheated oven for about 45 minutes. Let the cake cool completely.
- Optional: For the glaze, mix powdered sugar with lemon juice and pour over the cake. Let it steep briefly, then decorate with marzipan carrots. Allow to harden completely.
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