Moist Carrot Cake with Cream Cheese Frosting
The Swiss carrot cake classic: incredibly moist, with almonds, cinnamon, and creamy frosting.
- Preparation
- 25 min
- Cook/bake time
- 45 min
- Total
- 1 hr 10 min
- Difficulty
- Easy
- Calories
The Swiss carrot cake classic: incredibly moist, with almonds, cinnamon, and creamy frosting. Grated carrots keep the cake fresh for days, and for Easter, marzipan carrots make it the star of the coffee table.
Step-by-step instructions
- 1
Preparation
Preheat the oven to 175 °C and grease a 24 cm springform pan. Finely grate the carrots and squeeze them only very lightly, because some of their juice should remain in the batter, which is exactly what makes the cake so moist.
- 2
Mixing the batter
Beat the eggs with the sugar for about 3 minutes until light and frothy, then pour in the oil in a thin stream. Briefly stir in the almonds, flour, baking powder, cinnamon, and orange zest, and finally fold in the grated carrots carefully. The shorter you stir now, the fluffier the batter will remain.
- 3
Baking
Pour the batter into the pan and bake for 40 to 45 minutes. Do the toothpick test at the end: if no batter sticks, it is done. Let the cake cool completely afterwards before you apply the frosting, otherwise it will simply melt away.
- 4
Whipping the frosting
Beat the soft butter with the powdered sugar until creamy. Then add the cold cream cheese and stir it in only very briefly. If you stir too long, the frosting will become runny, so a few seconds are completely sufficient.
- 5
Finishing
Spread the frosting in gentle waves in a dome shape on the cooled cake. Place the marzipan carrots on top for decoration, and the star of every Easter coffee table is ready.
