Carrot Cake
(0)
80 min
Under an hour
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Preparation method
Ingredients overview
- 300 g wholemeal spelt flour
- 250 g carrots
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 100 g ground walnuts
- 1 teaspoon vanilla extract
- 150 ml coconut oil
- 3 eggs
- 100 g yogurt
- 70 g + 2 teaspoons honey (total approx. 106 g)
- 150–200 ml milk
- Salt
- 200 g quark
- 200 g cream cheese
- Muffin cups
Preheat the oven to 175 °C. Sift the flour with baking powder and cinnamon into a large bowl. Add nutmeg, walnuts, salt, and mix. In another bowl, mix vanilla extract, eggs, coconut oil, yogurt, honey, and milk. Combine the contents of both bowls while adding grated carrots.
Process all ingredients and pour the batter into a round pan (Ø 20 cm) lined with baking paper. Bake the batter in the preheated oven at 165–175 °C for 50–55 minutes. Test the cake with a skewer – if the skewer comes out dry after being removed from the batter, you can take the cake base out of the oven. Let the cake base cool on a wire rack. Meanwhile, whip the quark, cream cheese, and honey.
Cut the cooled cake base in half, spread half of the frosting on it, and spread the other half of the frosting on top of the cake.
Chef's tip
You can also prepare muffins from this recipe. Divide the batter into 12 muffin cups and bake for 30–35 minutes. Then let them cool for a while and spread with the prepared frosting.
60 min
Under an hour
