CARROT CAKE (RÜBLI KUCHEN)

Want to find out how to make the perfect carrot cake? Look no further. This moist carrot cake recipe is one of the best and easiest cakes you will ever make. Layers of perfectly spiced cake. It has raisins, walnuts, and the most delicious orange cream cheese frosting. Hope you will give this recipe a try!

HOW TO MAKE CARROT CAKE

INGREDIENTS

1ST. STEP - CREAMING PART

• 4 eggs
• ½ cup sugar 1
• 1 cup brown sugar
• 1 cup sunflower oil
• 1 tsp vanilla extract
• 1 tsp almond extract

2ND. STEP - ADD-INS

• 2 cups grated carrots (about 3 large carrots)
• ½ cup apple sauce (alternatively, finely grated apple)
• 1 cup raisins
• 1 cup walnuts or pecan nuts (chopped)

3RD. STEP - FLOUR & SPICES - FOLD IN

• 1 ½ cup flour
• 1 tsp baking soda
• 2 tsp baking powder
• ¼ tsp sea salt
• 2 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tsp ground ginger (alternatively, use ½ teaspoon fresh finely grated ginger)

HOW TO MAKE CREAM CHEESE FROSTING

ORANGE CREAM CHEESE FROSTING

• 8 oz Philadelphia full-fat cream cheese
• ½ cup unsalted butter
• ½ tbsp (tablespoon) vanilla extract
• 1 ½ tbsp zest of orange + the juice of half the orange
• 1 ½ cups powdered sugar
• ¼ tsp cinnamon for dusting (optional)

Other Cake Recipes You might be interested in:

JASMINE-BERRY SPONGE CAKE

EARL GREY TEA CAKE

ALMOND CAKE (MARZIPAN CAKE)

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Recipe

Carrot Cake (Rübli Kuchen)

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 12

Author: Hello Ani

This moist carrot cake recipe is one of the best and easiest cakes you will ever make. Layers of perfectly spiced cake. It has raisins, walnuts, and the most delicious orange cream cheese frosting.

Pin Recipe Print Recipe

US Customary - Metric

Ingredients

1st. Step - Creaming part

• 4 eggs
• ½ cup sugar 1
• 1 cup brown sugar
• 1 cup sunflower oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

2nd. Step - Add-ins

• 2 cups grated carrots (about 3 large carrots)
• ½ cup apple sauce (alternatively, finely grated apple)
• 1 cup raisins
• 1 cup walnuts or pecan nuts (chopped)

3rd. Step - Flour & spices - fold in

• 1 ½ cup flour
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• ¼ teaspoon sea salt
• 2 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground ginger (alternatively, use ½ teaspoon fresh finely grated ginger)

Orange Cream Cheese Frosting

• 8 oz Philadelphia full-fat cream cheese
• ½ cup unsalted butter
• ½ tablespoon (tablespoon) vanilla extract
• 1 ½ tablespoon zest of orange + the juice of half the orange
• 1 ½ cups powdered sugar
• ¼ teaspoon cinnamon for dusting (optional)

Instructions

• Preheat the oven to 350 °F (180 °C)

  You can use either a round 9-inch (23 cm) springform pan or a loaf pan)

  Preparation: Grate carrots finely, chop the nuts, and have all your add-ins ready!

  1st Step: Creaming Part

  To a bowl of a stand mixer (or use a hand mixer) add the eggs. Mix them briefly. Then add the white and brown sugar and cream on a high setting until light pale and fluffy. About 2 to 3 minutes. Add the vanilla and almond extract and continue to mix. Slowly drizzle the sunflower oil while mixing. This step should take about 5 minutes, and the mixture should look creamy, light, and airy. Turn off the mixer.

  2nd. Step: Add-ins

  Stir in your grated carrots, apple sauce, raisins, and chopped nuts.

  3rd. Step: Flour & Spices (fold in)

  Through a fine-mesh sieve, sift the flour, baking powder, baking soda, and all the spices. Carefully fold everything in with a spatula, so the mixture remains light and airy. No over stirring, please!

  4. Pour the batter into a prepared baking pan (9-inch springform pan) and bake the cake for 45 to 50 minutes, or until a skewer inserted in the center of the cake comes out clean.

  Allow cake to cool. Meanwhile, make the frosting.

  In a medium-sized bowl cream the softened cream cheese and butter. Then add one cup of powdered sugar. Cream, then add the vanilla extract, orange zest, and orange juice. Taste to see if 1 cup of sugar is sweet enough for you! Cream again, then add the rest of the powdered sugar if needed. Cream until smooth. If you are using a piping bag, you can fill the frosting right into the bag, and refrigerate for about 15 minutes. If just spreading the frosting over the cake, cool the frosting in the refrigerator for 15 minutes, then spread it over the cake. If you like you can dust a tiny bit, about ¼ of a teaspoon over the cooled frosting - just to make it pretty 🙂 Refrigerate the cake for at least an hour so the frosting can set, even overnight is perfect. The cake is super juicy, moist, and delicious! Enjoy!

Video

Nutrition

Calories: 586kcal | Carbohydrates: 68g | Protein: 6g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 189mg | Potassium: 356mg | Fiber: 3g | Sugar: 43g | Vitamin A: 3894IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

COURSE: Cake, Dessert

CUISINE: American, German

KEYWORD: carrot cake, carrot cake recipe, cream cheese frosting, Rübli Kuchen

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