German Inspired Carrot Cake

German Inspired Carrot Cake

If you think that all carrot cake recipes are created equal, think again. Once you taste a bite of this German Inspired Carrot Cake, you'll never want plain old carrot cake again. The surprise addition to this classic cake recipe is a delicious streusel topping. The sweet and crumbly mixture atop the moist carrot cake base is pure perfection. Just follow along with this easy carrot cake recipe and get ready to wow your guests with the most awesome carrot cake they've ever tasted!

Cooking Time35 min

Ingredients

  • For the Carrot Cake:
  • 1 cup packed light brown sugar
  • 4 tablespoons margarine, softened
  • 2 eggs
  • 2 egg whites
  • 3 cups carrots, shredded
  • 1/2 cup dark raisins
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
  • For the Streusel Topping:
  • 3 tablespoons brown sugar
  • 3 tablespoons all purpose flour
  • 1 tablespoon margarine

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9-inch springform pan lightly and sprinkle with flour.
     
  2. Combine brown sugar and margarine in a large bow; beat until light and fluffy.
     
  3. Add eggs and egg whites, one at a time, beating well after each addition.
     
  4. Mix in carrots and raisins.
     
  5. Combine flour, baking powder, baking soda, cinnamon and nutmeg in medium bowl; add to batter. Mix well.
     
  6. Spoon batter into prepared pan.
     
  7. Mix sugar and flour; cut into margarine until mixture resembles coarse crumbs. Sprinkle topping over batter.
     
  8. Bake 30 to 35 minutes or until cake springs back when lightly touched in center.
     
  9. Cool pan on wire rack for 15 minutes; remove side from pan. Serve warm or at room temperature.

 

 

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This looks like a delicious cake. It does not seem an effort to make either. I know there is a streusel topping but wouldn't it be nice with a cream cheese frosting? You can just leave out the sprinkling over the batter and when it's cooled, ice it with the frosting.

I love what I see for a lot of the information. Could you include calorie count and any nutrician info you have? e.g. fat, protein, carbs?

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