How many carrot cakes would you like to bake?
This gluten-free carrot cake impresses with its wonderfully moist texture and delicate almond flavor. Thanks to KOMEKO KUCHENGLÜCK the dough becomes especially light and airy, while the fresh carrots provide natural sweetness. The sweet icing topping with pumpkin seeds perfectly rounds off the cake – a true classic for Easter and spring!
#gluten-free
#Easter
#Spring
Ingredients
For the dough:
-
375
g carrots
-
275
g sugar
-
1
Pack of vanilla sugar
-
4
eggs
-
250
g oil (e.g. sunflower oil)
-
250
g
KOMEKO KUCHENGLÜCK
-
3
tsp of baking powder
-
1
Pinch of salt
-
0.5
tsp cinnamon
-
100
g almonds (chopped)
-
100
g ground almonds
For the topping:
-
6
tbsp warm water
-
250
g icing sugar
-
6
tbsp chopped pumpkin seeds
Preparation
- Prepare:
Preheat oven to 170°C (top/bottom heat) (150°C fan-assisted). Grease a 26 cm springform pan. - Prepare the carrots:
Wash, peel and coarsely grate the carrots. - Make the dough:
Beat sugar, vanilla sugar, eggs and oil with the whisk attachment of a mixer for about 5 minutes until creamy. Mix baking powder, salt, KOMEKO KUCHENGLÜCK and cinnamon, then fold into the egg mixture. Add carrots and almonds and mix well. - Bake:
Pour the batter into the prepared pan, smooth the surface, and bake in the oven for approximately 50–60 minutes. Then let it cool and remove it from the pan. - Prepare the topping:
Mix water and powdered sugar to a smooth mixture, spread it on the cake and sprinkle with chopped pumpkin seeds.
glutenfrei Ostern Frühling
