Layered carrot cake
- 200 g Carrots
- 225 g spa n> Butter
- 125 g Sugar
- 1 packet vanillin sugar
- 3 eggs (size M)
- 175 g flour
- 1/2 packet Baking powder
- 2 Bio -Oranges
- 75 g span> Icing sugar
- 400 g double cream cheese
- 3 EL Whipped cream
- fat and flour
90 minutes
very easy
- 1.
- Peel and roughly grate the carrots. Mix 125 g butter, 100 g sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the carrots.
- 2.
- Pour into a greased loaf tin (11 x 26 cm; 1.5 liter capacity) dusted with flour. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 45 minutes.
- 3.
- Remove and place on a wire racklet cool down.
- 4.
- Wash oranges, rub dry and peel off the peel in zest. Halve 1 orange, squeeze out the juice. Caramelize 25 g sugar in a small saucepan, add 5 tablespoons of orange juice and simmer over low heat until the caramel has dissolved.
- 5.
- Add orange zest and remove from heat.
- 6.
- Mix 100 g butter and powdered sugar until creamy. Add the cream cheese and cream and whip until creamy. Stir in 2/3 of the orange zest. Carefully remove the cake from the form and cut twice horizontally.
- 7.
- Place the bottom base on a plate and spread 1/3 of the cream cheese mixture on top. Lay on the middle base and smooth 1/3 of the cream cheese mixture on top. Place the top base on top and spread the remaining cream cheese mass on top of it in a wavy manner.
- 8.
- Spread the remaining orange zest on top. Chill for at least 1 hour.
1 piece approx:
- 350 kcal li>
- 1470 kJ
- 5 g protein
- 24 g fat
- 28 g carbohydrates
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