Looking for a tasty recipe for Easter?

We have just the thing for you. Our carrot cake with Hatcha®Creme.

PREPARATION TIME: 1.5 Hours

Level of DIFFICULTY: **

Ingredients for the dough:

• 4 Eggs
• 150 g brown Sugar resp. cane sugar
• 180 ml rape seed oil resp. olive oil
• 200 g wheat flour (plain resp. all-purpose)
• 100 g MEDIHEMP organic hemp protein
• ½ tsp. Tartar baking powder
• ½ tsp. Baking soda
• 1 tsp. Cinnamon
• ¼ tsp. Nutmeg
• 1 tbsp. Milk resp. plant-based alternative
• grated Zest of ½ organic orange
• 50 g MEDIHEMP organic hemp nuts
• 250 g carrots, peeled and finely grated

Ingredients for the creme:

• 6 Gelatin leaves  resp. 1,5 tsp. Agar-Agar
• 100 g icing sugar
• ½ tsp. organic Hatcha^® Latte Pur
• 1 tsp. grated zest of organic lemon
• 175 g cream cheese (heavy cream)
• 250 g curd cheese
• 250ml whipped creme
• 200ml yogurt resp. plant-based alternative

PREPARATION:

1. Preheat the oven to 180°C (top/bottom heat). Line the springform pan with baking paper. Whip eggs and sugar in a kitchen machine for 5 minutes until fluffy. Add rapeseed oil or olive oil in a thin stream.
2. Mix sieved flour, protein, baking powder and baking soda together. Fold into the egg mixture together with the cinnamon, nutmeg and orange zest. Finally, fold in nuts and carrots. Pour the batter into the prepared pan and bake for 40-50 minutes (stick test). Allow the cake to cool.
3. For the cream, beat curd cheese in a stand mixer on medium speed for about 3 minutes until light and creamy. Then add powdered sugar, Hatcha® and lemon zest and continue to beat for 2-3 minutes until a creamy mass is formed. Dissolve gelatin in yogurt and slowly stir into creamy mixture. Add cream cheese by spoonfuls until a smooth cream is formed. Whip the creme and fold it into the creme.
   Refrigerate the cream for 30 minutes.
4. Cut the cake twice horizontally. Spread 4-5 tablespoons of creme on each cut surface. Cover the cake with the remaining creme.