tschuppibaking

and..? tell me if it worked for the first try or if you failed… I did definitely fail..:-)
For some reason I simply didn’t want to make a carrot cake, I was not in the mood to bake a whole cake, I wanted to bake some small ones. Instead of having just one cake, I prefer to have several small cakes which are smiling at me, makes more fun I tell you… 🙂
When I hear there is a carrot cake around, I associate it always with the small marzipan carrots on the top. When I was a child I always took first the marzipan carrot, actually I loved carrot cakes just because of this decoration.. the cake itself didn’t interest me that much at this time…:) fortunately tastes are changing!!! Even if I still love marzipan, nowadays I rather eat the cake first instead of the decoration. That’s why I left them out as a whole and even didn’t use any other decoration like confectioners’ sugar or any frosting. No, the taste of the cake itself must have come through, without any additions (anyway there haven’t been any marzipan carrots on stock)…;)
The idea to make carrot cakes came just because of Easter. I was so desperate to do something with carrots because we here believe in the Easter Bunny who certainly eats them as well, so it must have been something with carrots…

Carrot cakes (adjusted recipe, originally from Hüttenhilfe):
preheat the oven to 180 degrees Celsius and grease about 10 cake molds with approx. 10 cm diameter

300 g carrots,
peel and rasp fine

200 g butter,
200 g sugar,
1 pinch of salt,
mix and beat until fluffy

3 eggs,
stir in

½ ts cinnamon powder,
300 g spelt flour,
1 pkg baking powder,
200 g grounded hazelnuts,
mix together and stir into the mixture, then fold in the rasped carrots

fill the dough into the molds and bake for 25 minutes

(if you want doing one cake, bake it for approx. 1 hour)

I really can only recommend this recipe, not only for Easter. 🙂

take care,
tschuppi