Carrot cake for Easter
Celebrate Easter with a delicious carrot cake! Our simple recipe will make every amateur baker's heart beat faster. Juicy carrots, fine spices and creamy frosting make this cake a real treat. Try it out and conjure up a sweet Easter for your loved ones!
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Ingredients
Dough
| 300 g | Grated carrots |
| 300 g | Ground almonds |
| 200 g | Sugar |
| 40 g | Starch |
| 6 | Eggs |
| 1 tsp | Cinnamon |
| 1 | Organic lemon |
| 1 pinch | Salt |
cream
| 200 g | Whipped cream |
| 300 g | Cream cheese |
| 1 pack | Cream stiff |
| 30g | Powdered sugar |
| 1/2 tsp | Cinnamon |
Preparation
Dough
- Separate eggs
- Beat sugar and egg yolks
- Stir in carrots
- Add 1/2 of the almonds, starch, cinnamon and salt
- Beat the egg white until stiff
- Fold the egg whites and remaining almonds into the mixture
- Place on a tray lined with baking paper and bake at 175°C top/bottom heat for 45 minutes. Then leave it in the switched off oven for another 10 minutes
Cream
- Beat cream cheese with powdered sugar and cinnamon
- Beat the cream until stiff and fold into the cream cheese
Spread the cream on a sheet cake or cut out small tarts and fill them with them. Decorate with Easter objects from mycusini.
More recipes with mycusini ornaments and current news can be found here .
I hope you have lots of fun imitating it,
the mycusini team
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