Carrot Cake with tonka cream cheese Frosting

This post is also available in german/deutschI must confess it tooks a few tries to get this carrot cake. First he was too tight, then he did not rise was too greasy. But now I am so happy about my result. And the icing on the cake is the ingenious frosting with Tonka bean! And like my second revelation, I have never tasted Tonka Bean before.JUICY, NUTSY, FRUITY = CARROTS CAKE WITH TONKA FRESH CHEESE FROSTING

Carrot cake. Of course he was not allowed to miss my blog. With frosting or even without frosting a true pleasure and the best I have eaten in a long time! 

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Carrot Cake with tonka cream cheese Frosting

Juicy carrot cake with cream cheese frosting. Perfect for your easter brunch.

Course Cake

Cuisine vegan and vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 1

Author Kathrin Klaraslife

Ingredients

• 110 g wheat flour
• 90 g rye flour
• 100 g of sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 100 g soft butter vegan
• 2 organic eggs M or 2 flaxseed eggs (see tip)
• 160 g carrots grated
• 1 tsp vanilla extract
• 60 g of walnuts chopped

Frosting

• 120 g cream cheese vegan or not
• 3-4 tbsp of powdered sugar
• 2 abrasion of a tonka bean
• 1 tsp lemon juice

Instructions

• Pre heat the oven to 180 degrees celcius. Bread pan or small cake pan (18 cm) greased.
• Mix Flours, cinnamon, nutmeg, baking powder and soda. Set aside.
• Add butter and sugar in a bowl and mix until creamy.
• Stir in eggs one at a time.
• Add carrots and walnuts.
• Stir in the flour mixture briefly and put in the greased form.
• Bake in the oven on the middle rack for 40-45 minutes. Make a stick sample.
• Chopsticks should come out clean. If not bake for another 5 minutes.
• Allow to cool briefly in the mold then let it cool completely on a grate.

Frosting

• Mix all ingredients well and coat only the cake before serving.
• Garnish with marzipan carrots or real carrots.

Notes

• TIP: 2 flaxseed EGGS (2 tbsp Linseeds (GROUND) MIXed WITH 5-6 tbsp WATER AND LEAVE 5 MIN. SOURTS)

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