Best Carrot Cake Recipe

My German best carrot cake recipe is so moist and full of flavour, you will want to bake my recipe for carrot cake again and again.

My family are not so keen on cooked carrots but this cake is polished off in no time at all. Great for the kids to take in their packed lunch or for picnics. Bake German Karottenkuchen today!

German Karottenkuchen

225g butter
225g light brown sugar
4 eggs, separated
finely grated rind 1/2 orange
20ml 4tsp lemon juice
175g self raising flour
5ml, 1 level tsp baking powder
50g ground almonds
150g walnut pieces, chopped
350g young carrots, peeled and grated
225g cream cheese
10ml, 2 level tsp clear honey

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg yolks, then stir in the orange rind and 3tsp of the lemon juice.

Sift in the flour and baking powder, then stir in the ground almonds and 125g of the walnuts.

Whisk the egg whites until stiff and then fold into the cake mixture with the carrots. Pour into the prepared cake tin and hollow the centre slightly.

Bake the carrot cake at 180 degrees C for about 1 1/2 hours.
Cover the top of the cake with foil after 1 hour if it starts to brown.

Leave the carrot cake to cool slightly, turn out onto a wire rack, remove the lining paper and leave to cool completely.

To make the topping, beat together the cream cheese, honey and remaining lemon juice and spread over the top of the cake.
Sprinkle with the remaining walnuts.

Enjoy one of my easy carrot cake recipes.

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