Countdown Easter week: carrot cake
Appropriately, today I have the first fresh German rhubarb and regional green asparagus, finally spring is here!
wild garlic is everywhere now and today I'm looking forward to my favorite risotto.
For all those who are also nice things for think about Easter with the family, here are some suggestions for the Easter buffet or the Easter brunch from my archive:
Quick tomato quiche with mango quiche and feta asparagus quiche with asparagus and spinach salad with goat cheese and caramelized hazelnuts
ricotta tart with herbs
Easter 2011: Yeast, Easter lamb, wild garlic pesto snails, rübli cupcakes, panna cotta
French baked potato tart with crème fraîche and sage
mini quiches with tomato and feta cheese Mediterranean Grillgem Served with Ricotta and Feta
Yeast Biscuits for Breakfast
American White Bread
Mini Lemon Cakes
If you still can not get enough, I still have something nice for you After the Rübli cupcakes from last year, this year is again a classic carrot cake, but again with cream cheese frosting, because it harmonizes wonderfully.
The small carrot cake fits perfectly on the Easter brunch buffet or for afternoon coffee.
Carrot cake with cream cheese frosting
for a small 20cm Springform
For the cake:
150 g brown sugar
1 vanilla pod
150 g freshly grated carrots
150 g ground e hazelnuts
1/2 tbsp tartar powder
1 pinch of salt
fat and some ground hazelnuts for the mold
150 g double cream cheese, room temperature
50 g butter, room temperature
150 g powdered sugar, double sieved
Preheat the oven to 175 ° C.
Grease the springform and ground Sprinkle hazelnuts. Distribute evenly and remove excess nuts.
Separate the eggs.
Beat the egg whites very stiff and set aside.
Whip the egg yolks together with the sugar and the scraped pith from the vanilla pod until frothy. Mix until the brown sugar has largely dissolved.
Mix the grated carrots with the ground hazelnut kernels and stir gently under the dough.
Mix the flour with baking powder and salt and fold in briefly.
Finally Fold in the egg whites.
Distribute evenly into the springform pan and bake for about 40 minutes.
Then cool in the form on a wire rack.
For the frosting, stir the cream cheese and the butter with a whisk until light.
Also add the powdered sugar only briefly and not too vigorously so that the mass does not become too liquid.
Remove the cooled cake from the mold and coat with frosting.