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Carrot Cake with Candied Carrots
(0)
90 min
Under an hour
Knuspr-Küche
Dieser saftige Karottenkuchen ist ein wahrer Hingucker auf jeder Kaffeetafel. Die Kombination aus aromatischen Gewürzen, gemahlenen Nüssen und einer cremigen Quark-Sahne-Haube sorgt für puren Genuss. Das Highlight sind die selbstgemachten kandierten Regenbogenkarotten in Orange, Gelb und Lila, die als elegante Spiralen den Kuchen krönen. Ein feuchter, geschmacksintensiver Dessert-Klassiker, der nicht nur zu Ostern begeistert.
Preparation method
Dough Preparation
First, mix the dry ingredients (flour, nuts, salt, baking powder, baking soda, and spices) in a bowl. Then stir in the eggs and oil. Finally, carefully fold in 400 g of the grated carrots with a spatula. If using colorful carrots, fold in the purple carrots last, as they can otherwise turn the dough gray.
Grease a loaf pan well with butter and dust it with flour or ground nuts. Preheat the oven to 160 °C convection.
Pour the dough into the pan and bake the cake for approx. 50 minutes. Do the skewer test – no sticky dough should remain on the wooden skewer.
Chef's tip
You can also decorate the cake with liquid caramel or the reduced syrup from the candied carrots (refined with a little lemon juice).
240 min
Under an hour
