Carrot cake with lemon cream
8 servings
120 minutes
Carrot cake with lemon cream is a delicate treat that combines the sweetness of carrots, the spice of cinnamon and ginger, and the freshness of lemon cream. This dessert has its roots in Austrian cuisine, where rich yet harmonious flavor combinations are traditionally valued. Carrots add juiciness to the cake, while raisins provide a light fruity sweetness. The cream cheese with lemon juice and vanilla sugar creates a wonderful balance, giving the dessert a refreshing note. The cake is perfect for cozy family tea times, festive dinners, or simply as a treat that delights with its rich flavor and soft texture. It is topped with nutmeg, adding a subtle nutty warmth to it. This cake is a true delight for those who love the combination of natural sweetness and citrus freshness.
1
Chop the carrot in a food processor or grate it on a coarse grater. Finely chop the raisins.
- Carrot: 4 pieces
- Raisins: 150 g
2
Mix flour, baking powder, soda, salt, cinnamon, and ginger
- Wheat flour: 300 g
- Ground cinnamon: 1.5 teaspoon
- Ground ginger: 1.5 teaspoon
- Baking soda reacted with acid: 1 teaspoon
- Salt: pinch
3
Beat the eggs with sugar and vegetable oil
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vegetable oil: 100 ml
4
Add carrot and raisins to the whipped egg mixture and mix.
- Carrot: 4 pieces
- Raisins: 150 g
5
Continuously stir and gradually add the flour mixture until a homogeneous mass is obtained.
- Wheat flour: 300 g
6
Grease the baking pan with oil, add the dough, and bake in an oven preheated to 200 degrees for 30-40 minutes (depending on the thickness of the pie).
- Vegetable oil: 100 ml
7
Check with a toothpick (the pie should not stick), remove from the oven and cool the pie to room temperature.
8
For the glaze, beat the cheese, butter, vanilla sugar, powdered sugar, and lemon juice until smooth and evenly spread it on the pie.
- Cream cheese: 200 g
- Butter: 70 g
- Vanilla sugar: 100 g
- Icing sugar: 100 g
- Lemon juice: 2 tablespoons
9
Sprinkle with nutmeg on top and place in the refrigerator until the glaze sets.
- Ground cinnamon: 1.5 teaspoon
