Easter is just around the corner and with it comes the season of Easter eggs, chocolate Easter bunnies and carrot cake.
Whether you call the sweet pastry carrot cake, carrot cake or carrot cake, they have one thing in common: carrots.
To ensure that the carrots you buy stay crisp for as long as possible, these tips will help you store carrots.
Or you can use the carrots directly for a cake.
The vegetables usually have to be peeled beforehand and then grated into fine pieces.
This is not without risk and it is also tedious.
Thanks to this simple carrot cake recipe from the tin, you can now confidently save yourself this step.
Moist carrot cake with chocolate icing: you need these ingredients
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This juicy carrot cake convinces with its easy preparation without grating (symbol image).
© João Mello / Getty Images
350 grams of carrots
6 eggs
300 ml neutral cooking oil
400 grams of sugar
1 tsp vanilla extract
0.5 organic lemon, zest and juice
550 grams of wheat flour
1 packet of baking powder
150 g apricot jam
2 bags of dark cake glaze
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The preparation goes as follows:
Preheat the oven to 180 °C top/bottom heat.
Wash and trim the carrots and cut into small pieces.
Put the carrots in portions with the eggs and cooking oil in a tall container and puree until smooth.
Place the puree in a mixing bowl.
In a food processor, combine the sugar, vanilla extract, lemon zest and juice along with the puree.
In a separate bowl, mix flour with baking powder and stir into carrot mixture.
Pour the batter into a baking tray (approx. 42 x 29 cm) lined with baking paper and bake in the preheated oven for around 30-40 minutes (see the info box for a skewer test).
Spread a thin layer of apricot jam on the carrot cake while it is still hot and leave to cool completely.
Melt the cake frosting according to the package instructions and spread evenly over the cooled cake.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
Chopstick test: How to test if your cake is done.
Using the chopstick test, you can easily determine whether your cake is not only browned on the outside, but also cooked on the inside.
A long chopstick made of wood or metal, such as a skewer, works well for this.
This is pierced into the thickest part of the cake and pulled out again straight away.
If the dough sticks to the stick, you can assume the cake isn't done yet.
So it should be baked in the oven for a few more minutes.
Are you not quite convinced by this recipe?
Then you will surely like this recipe for a juicy carrot cake with cream cheese, which should not be missing on any Easter table.
Rubric list image: © Joao Mello / Getty Images