Layered carrot cake

For 13 pieces
  • 200 g Carrots
  • 225 g 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 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
  • 1470 kJ
  • 5 g protein
  • 24 g fat
  • 28 g carbohydrates

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