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Saturday, July 16, 2016

Carrot cake with cream cheese topping

How to make Carrot cake with cream cheese topping recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 12 slices

165 g softened butter
225 g brown sugar
1 sachet vanilla sugar
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
3 eggs
250 g grated carrots
50 g ground walnuts or pecan nuts
100 g ground almonds
175 g flour
50 g cornflour
1 sachet baking powder
pinch of salt
40 g coconut fat
100 g cream cheese
250 g icing sugar
1–2 tbsp vanilla syrup
butter for the baking tin

Pre-heat the oven to 175 °C (Gas Mark 3.5). Cream 125 g butter with the sugar, vanilla sugar and spices and then add the eggs singly. Fold in the grated carrot and nuts. Finally add the almonds, flour, cornflour, baking powder and salt to the mixture.

Grease a springform (26 cm diameter), turn in the cake mixture, level the top and bake for around 45 minutes in the oven.

For the topping, mix the rest of the butter with the coconut fat and cream cheese and sieve in the icing sugar. Add the vanilla syrup. Mix well and spread over the cooled carrot cake.

The carrot cake will keep for several days if stored in an airtight tin or covered with cling film.

Carrot cake with cream cheese topping recipe
Carrot cake with cream cheese topping recipe
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