Is carrot cake a tradition for you at Easter and do you have a great recipe from Grandma? If not, or if you like to try new things, then we would be delighted if you would share our #Thermomix® #recipe today.
Happy holidays from the #Landhaus team!
Preparation 15 minutes
Cooking time 40-45 minutes
Servings 12 pieces
INGREDIENTS
- 400 g peeled carrots
- 50 g walnuts
- 200 g margarine
- 200 g brown sugar
- 4 eggs
- 300 g flour
- 2 tsp baking powder
- 1 pinch of iodized salt
- 1 tbsp cinnamon
- 100 g milk
- 1 lemon
- 175 g powdered sugar
- 350 g cream cheese
INSTRUCTIONS
Put the walnuts into the mixing bowl and chop for 10 seconds/speed setting 6. Decant. Peel the carrots, cut into pieces, put into the mixing bowl and chop for 6 seconds/speed setting 7, then decant.
Preheat the oven to 180 °C top/bottom heat. Line a springform tin with baking paper or grease it. Put the margarine and sugar into the mixing bowl and beat for 1 minute/speed setting 3 until frothy. Then beat in the eggs one at a time on speed 3.
Add the flour, baking powder, cinnamon, salt and milk and stir into the mixture for 30 seconds/speed setting 4. Then stir in the carrots and walnuts for 10 seconds/speed setting 4 using the spatula.
Pour the batter into the springform tin, smooth it out and bake in the preheated oven for approx. 40-45 mins. Then take the carrot cake out of the oven, remove from the tin and leave to cool.
For the topping: Finely grate the zest of the lemon and extract 1 tbsp of juice. Place both in the blender jug with the powdered sugar and cream cheese and mix for 10 seconds/speed setting 4. Spread the topping over the cooled carrot cake. If you like, you can add marzipan carrots to decorate.
