I was craving a carrot cake. Juicy with a fantastically sticky and super sweet icing on top and still substantial and healthy, that was exactly what I wanted. While reseaching I found a recipe that matched all my criteria on Mach das Leben suess and Der muss haben sieben Sachen (by the way: what at a cute blog name! it means „Has to have seven things“ which is a kids cake song. Anna)
125 gr walnuts
450 gr carrots
325 gr flour
3 teaspoons backing powder
1 teasponn cinnamon
½ teaspoon salt
375 gr sugar
300 ml sunflower seed oil
1 vanilla flavour
50 gr softened butter or margarine
400 gr cream cheese
300 gr powdered sugar
1 teaspoon lemon peel
Beat the eggs together with salt and drizzle in sugar while beating until you get a creamy mixture. Add oil and vanilla flavour and keep beating for two minutes.
Mix flour, backing powder and cinnamon and fold in gently. Peel the carrots, grate them and fold them into the mixture, too. Chip the walnuts roughly and add them to the dough.
Grease two round cake backing dishes and distribute the dough evenly. Bake at 160° Celsius on air circulation for 27 minutes.
Let the two cake bases cool for a couple of minutes, take them out of the baking dishes and let them cool all the way through.
Beat butter and cream cheese for the icing. Add powdered sugar and lemon peel and mix. Spread the icing on one cake base, put the other one on top and keep spreading around and on top of your layered carrot cake.
What can I say? The cake did not only look great, it also tasted great. We had it for Easter and even though I had cut 16 pieces they were gone in a blur.
Carrots and walnuts make this cake special and due to the icing and one night in the refrigerator it was really mellow. All in all the two bases make this cake very high. Since it also is very rich one piece was all I needed… It could as well have been the icing. It fit’s the cake perfectly but was VERY sweet. A little less sugar would not hurt here.
Now, don‘t you think the piece of cake looks a bit like a little elephant? ~Hetty~