carrot cake

Rüblikuchen - Wundermix GmbH

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


  • 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


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.

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