Two reasons to bake this cake: It’s ultra-moist thanks to finely grated carrots – and the creamy cream cheese frosting makes it a little BIG legend. Quick to mix, big on flavor, perfect for “just one more slice?” moments.
Ingredients (Cake)
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400 g carrots
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125 g butter
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1 packet vanilla sugar
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4 eggs
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300 g sugar
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200 g flour
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3 tsp baking powder
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1 pinch of salt
Ingredients (Frosting)
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80 g butter (softened)
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200 g cream cheese
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180 g powdered sugar
Preparation
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Prepare carrots
Peel and finely grate the carrots – this makes the cake extra moist and flavorful. -
Melt butter
Gently melt the butter in a small saucepan or in the microwave. -
Beat eggs & sugar until creamy
In a large bowl, beat eggs, sugar, and vanilla sugar until light and creamy. -
Stir in butter
Stir the melted butter into the egg-sugar mixture. -
Mix dry ingredients
Combine flour, baking powder, and a pinch of salt separately. -
Finish the dough
Gradually add the flour mixture to the egg-butter mixture and gently stir. Then fold in the grated carrots. -
Bake
Preheat oven to 180 °C top/bottom heat. Pour the dough into a greased springform pan and bake for approx. 45 minutes. Check with a skewer test. -
Let cool
Let the cake cool in the pan for a few minutes, then invert onto a wire rack. -
Prepare the topping
While the cake cools: cream the soft butter, stir in the cream cheese, then gradually incorporate the powdered sugar until a smooth cream forms. Spread on the cold cake.
Tips & Variations
For more depth, add 1 tsp cinnamon or some orange zest to the batter; if you like it nutty, fold in 50–80 g chopped walnuts. The frosting becomes extra fresh with a splash of lemon juice. The cake keeps well, stays moist for 2–3 days when covered, and can be easily frozen in pieces – ideal for spontaneous coffee visits.