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Saftiges Möhrenkuchen Rezept

Juli 15, 2020
Saftiges-Möhrenkuchen-Rezept-coucoucake

Prep time: 2 hours

Serves: 12-16

It is literally the best carrot cake in the world! Such an easy recipe for an original homemade carrot with the most delicious cream cheese frosting. Almost everyone loves it and it is always a good idea to make it, either for friends or family or to other special occasions. Once I baked a wedding cake with one tier carrot cake, the guests and the married couple loved it.

The best part is not only that it is a very easy carrot cake recipe, but that it is a moist recipe! The unique flavor of carrots, the moistness with some crunchy nuts in between. The icing perfectly complements the cake, it is mainly cream cheese, thus very fresh, with a bit of butter and sweetened with powdered sugar and a bit of lemon juice. Get inspired by these classic recipes as well:

Moist-Carrot-Cake-Recipe-coucoucake

Best ever Carrot Cake in the world!

I am particularly enthusiastic about this recipe, because after many trials I came up with the best recipe! It is a delicious, super moist carrot cake and has the perfect sweetness. American recipes are perceived as extremely sweet for European taste buds, thus I adjusted it. I simply halved the sugar amount of American recipes and made the adjustments of other ingredients as well.

For this recipe the moistness is attained by the amount of eggs and oil in there, with it the amount of sugar and carrots! All those combined it is just perfect. Important to maintain the moistness while baking, to have the oven on low heat to make it evenly bake and get a perfectly moist cake.

What I personally love, the added nuts in the cake. It adds this extra crunch to the cake. I generally love walnuts, thus I crushed and added those to the cake batter. You can add you preferred nuts to this carrot cake recipe, for example almonds, pecans, walnuts, cashews and so on, but you can also completely leave those out.

Easy Carrot Recipe

Literally everyone loves it and you can find it in any cafe. It is definitely one of my all-time favorites. In case I am not sure what to bake or I am not sure of the preferences of guests, this cake is always a good idea. This it the best carrot cake recipe in the world, additionally, is it super easy!

The only preparation for it is grating the carrots. I recommend to grate them finely as is makes the cake even moister that way, rather than roughly grated carrots in there. Once this is done, you only need to whip eggs and sugar and add all the other ingredients. Important for the taste is cinnamon! It is an easy carrot cake recipe!

Moist-Carrot-Cake-Recipe-coucoucake

Cream Cheese Frosting for Carrot Cake

The carrot cake icing is to die for! It is crazy delicious, and guess what, I is also adjusted to the European flavor. I can tell you that this cream cheese icing for carrot cake consists of mainly cream cheese and just a little bit of butter, powdered sugar and a bit of lemon juice. Whipping it all together and this goodness is ready to be spread on the moist cake.

When making this carrot cake frosting it is very important that all ingredients have room temperature, so butter and cream cheese should have the same temperature. Otherwise, the butter will not completely incorporate itself with the cream cheese and little butter pieces evolve. It needs to be a perfectly homogenous cream cheese frosting, the powdered sugar make it perfectly sweet and the lemon juice adds the freshness to the frosting.  

Saftiges Möhrenkuchen Rezept

  • Preparation time: 2 hours
  • Servings: 12-16

Zutaten

Karottenkuchen

  • 4 Eier
  • 300 g Zucker
  • 1/2 TL Salz
  • 175 ml Öl
  • 200 g Mehl
  • 1 TL Zimt
  • 1 TL Backpulver
  • 1 TL Natron
  • 350 g Möhren, fein geraspelt
  • 100 g Nüsse, gehackt

Frischkäsecreme

  • 400 g Frischkäse, Zimmertemperatur
  • 50 g Butter, Zimmertemperatur
  • 50 g Puderzucker
  • 1 EL Zitronensaft

Zubereitung

Möhrenkuchen mit Frischkäsecreme

    1. Eier in einer Schüssel mit dem Handrührgerät (Quirle) schaumig schlagen. Zucker mit dem Zimt vermischen und beim Schlagen einrieseln lassen und etwas weiter schlagen. Das Öl vorsichtig unterrühren bis es sich komplett vermischt hat. Mehl mit dem Backpulver und Natron vermengen und unter den Teig heben. Die Möhren waschen, schälen und sehr fein reiben und mit einem Löffel unter den Teig mischen.
    2.  Eine 26cm Backform mit Backpapier auslegen und einfetten (ggf. mit Mehl ausstreuen) und den Teig hineingeben. In einem vorgeheiztem Backofen bei 160°C Umluft 25-30 Min. backen. Mit Holzstäbchen überprüfen ob der Kuchen fertig ist. Abkühlen lassen. Einmal horizontal in der Mitte durchschneiden.
    3. Frischkäse (zimmerwarm), Butter (zimmerwarm) und Puderzucker mit dem Handrührgerät (Quirle) schlagen bis es zu einer homogenen Masse wird. Die Hälfte der Creme auf den unteren Boden geben und die andere Hälfte auf den oberen Boden verteilen. Mit gehackten Nüssen, Zuckerdekor etc. dekorieren und servieren.

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