Hello Lovelies, I do not know about you, but I have real spring feelings! And that also means Easter is around the corner as well. A one cake can’t be missing there: carrot cake with cream cheese frosting. The recipe you get from me today. It is wonderfully juicy, not too sweet and with a hint of Tonka bean very fine in the aroma.
The cake fits wonderfully to a spring coffee table or, of course, to an Easter brunch. By the way, you can find more Brunch recipes here.
The carrot cake even has its own Wikipedia entry (which, of course, not every cake can claim). There it is called a Swiss specialty from Aargau and is one of the culinary heritages of Switzerland. Of course eggs are used in the original recipe, which you don’t need it in my version. And I “tested” the cake on different neighbors and everyone was thrilled.
Here as the recipe for the Carrot cake with cream cheese frosting:
I opted for a light frosting with vegan cream cheese, tonka bean and cinnamon. It was not a thick layer, but if you want that, you can double the recipe for frosting. Instead of the marzipan carrots as in the classic, I used carrot rolls and pistachios. For the decoct the carrots into thin strips with a peeler. Roll these up and put them directly on the frosting for them to hold. Sprinkle with freshly chopped pistachios and the pretty cake is ready.
I’ve also used some marzipan in the dough this time, you do not taste it that much, so do not worry if you do not like marzipan. It just gives a nice almond note, but you can also leave it out altogether. For the nuts, you could also use hazelnuts instead of almonds.
Now I’m curious how you like my version of the classic. Since we are not at home this year at Easter, I will surely bake it a few more times before.
If you have Pinterest, then you can find me here and pin one of these pictures:
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