Bake carrot cake in the KIC-180 multicooker. Delicious and moist carrot cake with cream cheese frosting.
Menu:
Cake - 60 min.
Ingredients:
For the cake batter:
375 g carrots (finely grated)
250 g flour
150 g sugar
200 g hazelnuts or almonds, ground
250 ml oil
4 eggs
1 packet of vanilla sugar
1 tsp cinnamon powder
2 tsp baking powder
For the cream cheese frosting:
300 g cream cheese
50 g powdered sugar
1 packet of vanilla sugar
1 dash of lemon juice
Preparation:
Finely grate the carrots. In a bowl, combine the flour, baking powder, cinnamon, and ground hazelnuts or almonds. In another bowl, beat the eggs with the sugar and vanilla sugar until frothy. Then stir in the oil and add the grated carrots. Gradually add the flour mixture and mix well. Pour the batter into the titanium ceramic-coated pan. Thanks to the coating, greasing is not necessary. Close the lid of the appliance, set the CAKE menu to 60 minutes, and press START. After the baking time, test the cake with a wooden skewer to see if it is done. If nothing sticks to the skewer, it is done. If necessary, bake for a few more minutes. (Our cake was done after a total baking time of approximately 1 hour and 20 minutes.) When the cake is done, remove the pan from the appliance and place it on a heat-resistant surface to let it cool slightly. Then, using a round board or plate, turn the cake out of the pan and let it cool completely on a wire rack. Then, transfer the cake to a cake plate. For the frosting, mix the cream cheese, powdered sugar, vanilla sugar, and a dash of lemon juice well until smooth. Spread the frosting evenly over the cake using a spatula or a knife. Due to the cream cheese filling, the cake should be refrigerated. Enjoy! Have fun baking!
