Carrot cake recipe – Favorite with a tangy touch

gulrot cake with squash and lemon cream

8 people
Duration: 35 minutes
Cooking time: 40 mins

100g carrots
100g squash
2 eggs
300g brown sugar
1 dl sunflower oil
140g wheat flour
1 teaspoon baking powder
1 teaspoon of cinnamon malt
½ teaspoon ground ginger
Malt ts malt cloves
¼ tsp salt
1 springform pan, 22 cm

Lemon Cream
50g soft butter
75 g melis
1 teaspoon vanilla sugar
200 g plain cream cheese, e.g. philadelphia cream
½ sachet of unsprayed lemon spray with spout

The hob trick that hardly anyone knows

The hob trick that hardly anyone knows

To serve
50 g reef kernel hazelnut. edible gold powder

1. Turn the oven to 175°. Line the bottom of the springform pan with parchment paper and butter the edges. Peel a squash, grate it and squeeze out the juice. Whisk the eggs, sugar, oil, flour, baking powder and all the spices in a bowl with an electric whisk.
2. Add the grated carrots and squash, and continue to whisk until the batter is smooth. Pour the batter into the pan and bake the cake in the oven for 35-40 minutes. Check with a small wooden skewer or a knitting needle that the cake is well cooked. Cool the cake on a wire rack.
3. Lemon Cheesecake: Lightly beat butter in a bowl with an electric whisk. Add powdered sugar and vanilla sugar, and continue beating. Add the cream cheese and finely grated lemon zest, and beat the cream until smooth and fine. Taste with a little lemon juice until the cream is sufficiently tart.
4. Serving: Lightly shake the hazelnuts on a dry pan for approx. 5 minutes. Remove them from the pan and rub the loose membranes, possibly with a clean kitchen towel. Roughly chop the hazelnuts. Put the lemon cheesecake in the spray bag and spray it along the edge in small peaks. Finally, sprinkle the hazelnuts and any edible gold powder over the cake.

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