Apple carrot cake

For 15 pieces
  • fat and breadcrumbs
  • 150 g Carrots
  • 1 (approx. 150 g; z. B. Elstar) Apple
  • 2 EL lemon juice
  • 175 g soft + 25 g soft butter
  • 200 g Sugar
  • salt
  • 1⁄2 TL ground cinnamon
  • 3 Eggs (size M)
  • 250 g flour
  • 50 g cornstarch
  • 2 TL baking powder
  • 175 g double cream cheese
  • 60 g Icing sugar
  • 1⁄8 l Milk
  • aluminum foil
90 minutes
very easy
1.
A tall bundt pan (approx. 1.7 l content; approx. 12 cm high, 13.5 cm Ø) and sprinkle with breadcrumbs. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer).
2.
For the batter, peel, wash and finely grate the carrots. Peel, quarter, core and grate the apple. Immediately drizzle with lemon juice and mix with carrots. Mix 175 g butter, sugar, 1 pinch of salt and cinnamon with the whisk of the mixer for about 5 minutes until creamy.
3.
Stir in eggs one after the other. Mix the flour, starch and baking powder. Stir in briefly. Fold in the carrots and apple.
4.
Pour the dough into the pan and smooth it out. Bake in the hot oven for 45–55 minutes, covering with aluminum foil after approx. 35 minutes. Take out and let cool for about 10 minutes. Carefully fall out of the mold, let cool down.
5.
For the frosting, stir the cream cheese, 25 g butter and powdered sugar with the whisk of the mixer for approx. 5 minutes until smooth. Gradually stir in the milk. Spread the frosting on the cake. Min. Chill for 30 minutes.
1 piece approx:
  • 300 kcal
  • 4 g protein
  • 16 g fat
  • 34 g carbohydrates

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