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Karottenkuchen mit Kardamom und Rosinen
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 Pieces
Calories 581

Equipment

Ingredients

Cake dough

  • 500 g Carrots
  • 250 g Butter  soft
  • 250 g Flour
  • 200 g ground almonds
  • 150 g Sugar
  • 1 TSP vanilla essence or 1 packet vanilla sugar
  • 4 Eggs
  • 1 TSP Cinnamon
  • 3 TL Cardamom
  • 100 g Walnuts
  • 100 g Raisins
  • 1 packet  Baking powder
  • 2 TSP Apple cider vinegar
  • 1 pinch Salt

Casting

Zubereitung

Dough

  • Preheat the oven to 180 °C.
  • Peel the carrots and grate finely.
  • Coarsely chop the walnuts.
  • Beat the butter with the salt and sugar until creamy.
  • Add the eggs and beat until combined.
  • Add grated carrots and mix together.
  • Combine baking powder, flour, vanilla, cinnamon, cardamom and ground almonds and add by tablespoonfuls to the carrot mixture and stir.
  • Stir in the apple vinegar, sultanas and walnuts.
  • Grease the springform pan a little and pour in the cake batter and smooth it out.
  • Bake the carrot cake in the oven for approx. 50 minutes. After 50 minutes, do the chopstick test. To do this, prick the cake with a knife or chopstick and pull it out again. If there is dough on the knife or stick, bake the cake for a few more minutes.
  • Remove the cake from the oven and leave to cool completely.

Casting

  • Sieve the icing sugar.
  • Mix all the ingredients for the icing together and spread over the cooled cake.

Notes

Recipe contains affiliate links. 

Nährwerte

Calories: 581kcal | Carbohydrates: 57g | Protein: 10g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 281mg | Potassium: 430mg | Fiber: 5g | Sugar: 28g | Vitamin A: 7731IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg