Ingredients for the dough:
Peel and coarsely grate the carrots. Grease and flour a baking tin (springform pan with a diameter of 26 cm or a 30 x 20 cm baking tray). Use raisins as an ingredient to taste and soak them in some liqueur, schnapps or other liquid. Put the nuts in a pan and roast them without fat for a few minutes until they smell nice and get a little color. Allow the roasted nuts to cool, then chop roughly. Grate the orange peel, peel the ginger and grate it finely.
Put the oil, sugar, eggs, all spices as well as orange zest and ginger in a mixing bowl and beat. Mix flour with baking powder and add to the oil mixture. Mix everything well for at least 1 minute. Then fold in the carrots first, then the nuts. Drain the soaked raisins and add them to the dough.
Pour the dough into the baking pan and bake at 180 degrees for 50-60 minutes. At the end of the baking time, do a stick test. If the surface of the cake darkens too quickly, turn down the temperature and extend the baking time if necessary. Let the cake cool thoroughly.
Ingredients for the frosting:
Place butter and powdered sugar in a bowl and stir until smooth. Add cream cheese (it should be at room temperature) spoon by spoon and stir. Season the cream with vanilla (marrow or aroma) and spread it on the cake.
For a carrot decoration, divide about 3 tablespoons of frosting between two small bowls. Stir in green and orange food coloring (gel coloring). Pour the creams into small disposable piping bags and cut just a little off the tip. Pipe small carrots onto the cake with the orange mixture and the base of the leaves with the green mixture.
Further information
Theresa Knipschild uses soy products to prepare the popular kringles and vegetable oil to fry them. Recipe
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Tastes. Always. | May 12, 2024