Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 16 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 300 g wholemeal spelt flour; 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 honey; 150–200 ml milk; 250 g carrots; Salt; 200 g quark; 200 g cream cheese; 2 teaspoons honey; Muffin cups

16 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS FOR THE CAKE BASE

300 g wholemeal spelt flour
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 honey
150–200 ml milk
250 g carrots
Salt

INGREDIENTS FOR THE FROSTING

200 g quark
200 g cream cheese
2 teaspoons honey

YOU ALSO NEED

Muffin cups

INSTRUCTIONS

1
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.
2
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 a temperature of 165–175 °C for 50–55 minutes. Test the batter 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, whisk together quark, cream cheese, and honey.
3
Cut the cooled cake base, spread half of the frosting on it, and spread the other half of the frosting on top of the cake.

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.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Barbora Lundgren.