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:
Carrot cake with cream cheese frosting
- 200 gr carrots
- 100 gr almonds whole or ground
- 100 gr of raw cane sugar or coconut blossom sugar
- 100 gr vegan butter or margarine
- 80 gr marzipan
- 150 ml of plant based milk
- 300 gr flour for example spelt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground tonka bean optional
- 1 tsp cinnamon
- pinch of salt
- 1 tbsp of apple cider vinegar
- 100 g vegan cream cheese
- 50 gr margarine vegan butter
- 1/4 tsp ground tonka bean
- 50 g powdered sugar
- 1/2 tsp cinnamon
- Preheat the oven to 180 C degrees
- Peel the carrots and grate finely - put aside
- Ground the almonds in a food processor / blender or use ground ones
- In a bowl, mix marzipan, vegan butter, milk and the sugar and stir well
- Mix the flour, baking powder, baking soda, tonka bean, cinnamon and salt and stir in the wet ingredients
- Add apple cider vinegar and mix until smooth
- Add the carrots and almonds and fold in
- Put the batter a round shape baking tin (26 cm ø) and bake for about 40 minutes
- Put the cream cheese with the margarine in a bowl and stir until smooth
- Add powdered sugar, cinnamon and Tonka bean and mix well
- Let rest in the fridge until the cake is cooled down a bit
- Put on the cake and add the decoration
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:
This post is also available in: DE