Carrot Cake
It's a moist, spiced cake that's both timeless and deliciously satisfying!
Ingredients
Cake
- 225 g flour
- 165 g sugar
- 125 ml sunflower oil
- 3 eggs
- 1 tsp cinnamon
- 400 g carrots grated
- 50 g walnuts chopped
- 160 g pineapple chopped
Icing & decoration
- 130 g cream cheese
- 400 g icing sugar
- 1 pack marzipan carrots
Instructions
Cake
- reheat the oven to 180°
- Grate the carrots, chop the walnuts and the pineapple into small chunks.
- Then, whisk together the oil, eggs, flour, sugar and cinnamon until well combined.
- Add the carrots, the walnuts and the pineapple.
- Pour the dough into a round cake tin and bake for around 1 hour (or depending on your oven, until a skewer comes out clean).
Icing & decoration
- While the cake is baking, prepare the icing.
- Cut the butter into little cubes, then whisk together with the cream cheese. Once you get an even mixture, slowly add the icing sugar and my until any lumps have disappeared. Put the icing into the fridge to set a little bit.
- Now your cake should be ready as well. Let it cool for 20 minutes before turning it onto a wire rack.
- Let the cake cool completely before you spread the icing over the top!
- Decorate with the marzipan carrots and you're good to go.
- Enjoy!!!!