This month it took me a bit longer to write my post about Claras monthly #ichbacksmir-event…but finally, a couple of days before easter: here it is!
This months challenge is Easter cakes and the first thing that came to my mind was a carrot cake. Maybe not the fanciest cake ever, but sometimes the simple things are the nicest, I think.
I decorated the cake with a few Easter cookies that I baked a couple of previously. Initially I planned to use a loaf tin, but once the cake was in the oven I realized that I actually don’t have one – luckily I discovered the baby-tins in my baking cupboard, which solved the problem quickly 🙂
The recipe for this Easter cake is pretty simple and the cake tastes so, so nice!
You will need:
(for the dough)
360g carrots (grated)
2 tsp baking powder
a bit of cinnamon
250ml vegetable oil
200g almonds (grated)
(for the frosting)
300g cream cheese
100g icing sugar
a bit of lemon juice
1 pack vanilla sugar
Mix the sugar, oil, cinnamon and eggs. Add almonds and carrots as well as the flour and the baking powder.
Fill in the tin and bake at 180 degrees for around 40 mins (the cakes in the small forms need less time).
For the frosting mix cream cheese and lemon juice until smooth and slowly add vanilla sugar and icing sugar.
After the cake has cooled down put the frosting on top – and that is it…so quick and easy 🙂