Klassieke Carrot cake

Recipes Baking Easter Easter dinner

Did you know carrots have been used in sweet cakes since the Middle Ages? They were an inexpensive ingredient that still gave the cake a sweet flavor. It only became popular in the Netherlands in the 1970s, and today almost everyone knows and loves this cake!
With this recipe you'll quickly capture the authentic taste, and you can easily add different ingredients like nuts or raisins—it's up to what you enjoy!

Recipe

Classic Carrot Cake

Enjoy a delicious slice of carrot cake during a High Tea!

Course	Dessert
Kitchen	Dutch
Servings	8-10 servings

Preparation time

Preparation time	30 min
Time in oven	55 min
Stiffen up min.	60 min
Total	2 hours 45 min

Equipment

Springform pan 18-20 cm
Cooling rack
Spatula
Kitchen scale
Piping bag
Icing spatulas

Ingredients

5 eggs
300 ml sunflower oil
250 g caster sugar
2 tsp vanilla extract
300 g self-raising flour
Pinch of salt
2 tsp cinnamon
400 g carrots, grated
125 g walnuts
Butter
Walnuts for decoration
400 g cream cheese (for the topping)
100 g butter (for the topping)
150 g powdered sugar (for the topping)

Classic Carrot Cake

Preheat the oven to 180°C (165°C for fan ovens)
Beat the eggs, sunflower oil, caster sugar and vanilla extract together for 3 to 4 minutes with a mixer.
Add the self-raising flour, a pinch of salt and the cinnamon, and stir everything together with a spoon. Fold the grated carrots into the batter.
If desired, you can also add chopped walnuts (25 g) or soaked raisins (40 g).
Line the bottom of the springform pan with a piece of baking paper. Grease the sides. Then pour the batter into the springform pan.
Bake the carrot cake for 50 to 60 minutes until cooked through, then let it cool for at least one hour.

Cooking mode Prevents your screen from going to sleep

This classic carrot cake is light and airy inside and rich in flavor thanks to the grated carrots, cinnamon and walnuts. The creamy cream cheese topping completes the cake. Let the cake cool completely before spreading the topping so everything stays in place.

Store the carrot cake covered in the refrigerator. This keeps it fresh for up to three days. You can also bake the cake a day ahead so it’s ready to serve the next day. Garnish with extra walnuts just before serving for a nice finish.

Related products

Basic Culinary Danish Whisk - Balloon Whisk

In stock

€8,95

Related categories

BBQ

Related recipes

Gluten-free brownies

You'll probably want to make these brownies again and again — they're delicious. They also fit perfectly in a high tea spread.

View post

Gluten-free Easter stollen with sugar-free almond filling

This Easter bread is easy to make and, unlike most gluten-free bakes, not overly crumbly. That promises a delicious Easter brunch!

View post

Chocolate banana muffins

These gluten-, sugar- and dairy-free muffins are the perfect snack. They’re a delicious combination of flavours!

View post

Gluten-free bread baking

Homemade, freshly baked bread is so good that it really needs nothing on it. This recipe gives you the basics for a lovely breakfast or a tasty lunch.

View post