Is carrot cake a tradition for you at Easter and do you have a great recipe from grandma? If not, or if you like trying new things, then we would be happy if you tried today's #Thermomix® #recipe.
The #Landhaus team wishes you a happy holiday!
Preparation 15 minutes
Cooking time 40-45 minutes
Servings 12 pieces
INGREDIENTS
- 400 g peeled carrots
- 50g walnuts
- 200g margarine
- 200 g brown sugar
- 4 eggs
- 300g flour
- 2 teaspoons of baking soda
- 1 pinch of iodized salt
- 1 tbsp cinnamon
- 100g milk
- 1 lemon
- 175g powdered sugar
- 350 g cream cheese
INSTRUCTIONS
Place walnuts in mixing bowl and chop 10 seconds/speed 6. Decanting. Peel the carrots, cut them into pieces, put them in the mixing bowl and chop them for 6 seconds/speed setting 7 and also transfer them.
Preheat the oven to 180 °C top/bottom heat. Line or grease a springform pan with baking paper. Place margarine and sugar in mixing bowl and beat 1 min/speed 3 until fluffy. Then stir in the eggs individually at level 3.
Add flour, baking powder, cinnamon, salt and milk and stir into the dough for 30 seconds/speed 4. Then stir in the carrots and walnuts for 10 seconds/speed setting 4 using the spatula.
Pour the dough into the springform pan, smooth it out and bake in the preheated oven for approx. 40-45 minutes. Then take the carrot cake out of the oven, remove it from the tin and let it cool.
For the topping: Finely grate the zest of the lemon and remove 1 tablespoon of juice. Put both together with the powdered sugar and cream cheese in the mixing bowl and mix 10 seconds/speed 4. Pour the topping onto the cooled carrot cake and spread it out. If you want, you can add marzipan carrots to decorate.
