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Braun MultiQuick System

The world’s largest attachment system* for unlimited versatility.

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Carrot cake

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings:
Makes: 1

125 grams butter, softened
100 grams coconut sugar
1 tsp. vanilla extract
  salt, a pinch of
2  eggs, medium size
230 grams carrots, grated
150 grams flour
100 grams ground almonds
1 tsp. cinnamon
  ground nutmeg, a pinch of
2 tsp. baking powder
200 grams cream cheese, for the frosting
1 tsp. lemon zest, organic, for the frosting
60 grams icing sugar, for the frosting
  , for the topping
  marzipan carrots, tiny, for the topping


Instructions

STEP 1/8

Line a baking tin with baking paper.

STEP 2/8

Preheat the oven to 180 °C, top/bottom heat.

STEP 3/8

Finely grate carrots.

STEP 4/8

Whisk the softened butter with sugar, vanilla extract, and salt with the double beater attachment until fluffy, add eggs, and continue stirring.

STEP 5/8

Gradually add all the remaining ingredients, and continue stirring until it forms a homogeneous mass and fill into the ready baking tin.

STEP 6/8

Bake in the preheated oven for about 45 minutes (check by a skewer test). Remove the baking tin and let the cake cool in it on a wire rack, then carefully remove the cake from the tin.

STEP 7/8

Stir together the cream cheese with icing sugar and lemon zest with the double beater attachment and spread on the cake before serving.

STEP 8/8

Decorate it as you like with pistachio kernels and tiny marzipan carrots.


The recipe can of course be prepared for VEGANS with appropriate ingredient changes.
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).

Carrot cake

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:
Makes:1

Ingredients


125 grams butter, softened
100 grams coconut sugar
1 tsp. vanilla extract
  salt, a pinch of
2  eggs, medium size
230 grams carrots, grated
150 grams flour
100 grams ground almonds
1 tsp. cinnamon
  ground nutmeg, a pinch of
2 tsp. baking powder
200 grams cream cheese, for the frosting
1 tsp. lemon zest, organic, for the frosting
60 grams icing sugar, for the frosting
  , for the topping
  marzipan carrots, tiny, for the topping

Instructions

STEP 1/8

Line a baking tin with baking paper.

STEP 2/8

Preheat the oven to 180 °C, top/bottom heat.

STEP 3/8

Finely grate carrots.

STEP 4/8

Whisk the softened butter with sugar, vanilla extract, and salt with the double beater attachment until fluffy, add eggs, and continue stirring.

STEP 5/8

Gradually add all the remaining ingredients, and continue stirring until it forms a homogeneous mass and fill into the ready baking tin.

STEP 6/8

Bake in the preheated oven for about 45 minutes (check by a skewer test). Remove the baking tin and let the cake cool in it on a wire rack, then carefully remove the cake from the tin.

STEP 7/8

Stir together the cream cheese with icing sugar and lemon zest with the double beater attachment and spread on the cake before serving.

STEP 8/8

Decorate it as you like with pistachio kernels and tiny marzipan carrots.

Notes

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