[So ready for my favourite season of the year] carrot cake with caramelized walnuts

DSC_1371Today I show you my favourite recipe for a delicious carrot cake which is the perfect start into spring season (my favourite season of the year!) and makes by the way an ideal Easter treat!

The recipe comes together with some news or more precisely some transformation in my personal life and the reason why I have been so absent the last months. I am now taking the last steps to finally complete my master’s degree. I am lucky to have the possibilty to write my master thesis in cooperation with a company and I am very thankful for this opportunity. But this means moving away from my beautiful and beloved Hamburg. Last month I got the keys for my new apartment in another great city in Germany, Frankfurt. I am very excited to get to know another city and to start a new job! Because this change needed a lot of preparation, I was not able to prepare posts for you in the past. I hope after a short time of acclimatization I can present you more recipes and stories again (Unfortuntely I have to admit that I don’t have an oven in my new flat – But I’ll make the best of it!)

But now, some words about this today’s sweety! This moist and absolutely not dry (!) cake can be baked 1-2 days ahead so you are not going to stress yourself during Easter. You can taste the different aroma of cinnamon, ginger and nutmeg and sometimes an intense sweetness when biting onto a caramlized walnut. The refreshing frosting is the perfect completion and can be topped by these little carrots made out of marzipan which are of course eatable!

I hope you gonna enjoy your Easter days and the warm temperatures (Frankfurt is so much warmer than Hamburg!). I can’t wait to be home for Easter to celebrate with my family and of course I have to bake this cake again! And here is the recipe for you:


Carrot cake with caramelized walnuts

280 g butter
280 g brown sugar
1 tsp. vanilla sugar
5 eggs
170 g flour
pinch of salt
2 tsp. baking powder
120 g grounded almonds
60 g walnuts
30 g white sugar
1 tsp. cinnamon
pinch of nutmeg
0,5 tsp. ginger powder
280 g grated carrots
120 g mascarpone
220 g cream cheese
80 g confectioners sugar
2 tbsp. lemon juice


  1. Preheat oven to 180° degrees. Prepare a baking pan or 8 small baking pans as I did by oiling them.
  2. Caramilze the walnuts by boiling 30 g sugar and 30 g water until it shines light brown. Add the waldnuts and mix. When they are turning brown remove and put separately on baking paper.
  3. Separate eggs and beat egg whites, with a pinch of salt, until stiff.
  4.  In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.
  5. Now add the flour, baking powder, carrots, almonds and walnuts – Do not overmix! At last add stiff egg whites. Pour batter into the prepared baking pan.
  6. Bake for 45-50 minutes (depends on your oven!).
  7. For the frosting: Cream together all the ingredients with an electric mixer. Spead cream onto the cakes and decorate as you like (these little carrots are available in every well-stocked supermarket).


Happy Easter everybody!



[the ultimative not-dry cake] Dark chocolate hazelnut cake refined with Rum


It’s nearly time to start christmas baking of this year! So stay tuned for many delicious recipes. But before I start to show you my favorite christmas treats of this year…

Here it is: The ultimative not-dry chocolate cake! When I am baking birthday cakes or cakes for any other occassions I am asking people for their favorite cake. There are many answers like cheesecake, cupcakes with frosting, chocolate cake, Baumkuchen or lemon cake and so on… But there is one thing all people agree with. Nobody wants a dry cake! There ist nothing worse than a perfectly looking cake which tastes as dry as sand. I absolutely agree with this point! Therefore I would like to show you my favorite cake which is the opposite of dry and is a perfect option for your next birthday party!

This cake is one of the reasons many of my friends ask me to bake their wedding cake.  But thats another story! 😉


First this cake contains  hazelnuts which are as well influencing the consistence and dryness of the cake. But the secret comes after baking. Then you have to drizzle the cake with Rum! It will not only prevent your cake from drying out, it will as well give it a nice aroma which matches nicely with the dark chocolate glazing. This cake can be stored a few days and won’t dry out as quickly as other cakes do! So its very suitable when you need to bake ahead!


Dark chocolate hazelnut cake refined with Rum


300 g butter
300 g white sugar
7 eggs
pinch of salt
1 tbsp. vanilla extract
150 g chocolate chunks
75 g grounded hazelnuts
200 g flour
2 tbsp. baking powder

10 tbsp. Rum
400 g chocolate glazing (dark or milk chocolate)


  1. Preheat oven to 180°C and oil a baking pan (preferably a loaf pan).
  2. Separate eggs and beat egg whites, with a pinch of salt, until stiff. Set aside.
  3. In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.
  4. Add flour,  baking powder, chocolate chunks and hazelnuts – Do not overmix! At last add stiff egg whites. Pour batter into the baking pan.
  5. Bake for about one hour or until a toothpick comes out clean.
  6. Now, take a tablespoon and drizzle Rum over the cake. Then let it cool completely in the baking pan.
  7. Then remove form baking pan and cover with chocolate glazing.


Have fun baking!




[home sweet home] Braunschweiger Zuckerkuchen


As all of you already know I am a very big fan of traveling to different places and countries. Exploring new cultures (and their food) and meeting new lovely people is always so exciting and a real addiction! In addition I love studying somewhere else than my home town as well because it is a great opportunity to get to know a new city in detail!

But I have to say that one of the best parts is always coming home!! Returning back home, back to my family and closest friends is such an amazing feeling – every single time! My home town is a mid-size city in lower saxony, called Braunschweig. It’s the place where I spend most of life! Here I used to go to school, made my first driving experiences and baked my first cake together with my mum! Fair enough to dedicade my lovely town its own blog post, of course with a typical local specialty!!


Last weekend I spend the free days in Brauschweig and took these wonderful pictures where I tried to capture the beauty and charme of my city. Great for spontanous walking tours through different quartiers like the cute “Magni Viertel” or the charming old town with frame houses and cobblestone pavement. But the town’s landmark is definitely the castle square. On one side you have an amazing view on the stoned lion named by Henry the lion and on the other side you can see the impressive cathedral of Braunschweig!


But now to the cake! This cake convinces with its simplicity! Because of the easy preparation it was usually baked for all kind of occasions like weddings, birthdays, engagements, funerals and anniversaries in Braunschweig. Thanks to the fluffy texture and the rich buttery flavor this cake is an everybody’s darling! You can’t do anything wrong by bringing this cake to your next party, in fact you do everything right because everyone will love it, trust me! When I baked this cake I planned to freeze half of it for other days (thats a great thing about this cake! You can freeze it and defrost it another day by baking it in your oven for 10 minutes 100°C). But when I returned to the kitchen my brother has already eaten half of the cake, best proof ever that this cake is a real all-time favorite!


And by the way, it’s best served right from the oven, when it’s  still warm and you can smell the wonderful vanilla and buttery scent everywhere! Just pure perfection..

.. No wonder that this cake is from Braunschweig 🙂


Braunschweiger Zuckerkuchen
(“sugar cake from Brunswik”)

1/8 l milk
30 g fresh yeast
pinch of salt
70 g sugar
80 butter
400 g flour
4 tbsp. vanilla sugar
2 eggs

125 g butter
75 g almonds
100 g white sugar


  1. In a small bowl crumble yeast and mix with 5 tbsp. of the warm milk and one tbsp. of the white sugar. Let the yeast work for 5-10 minutes.
  2. in another bowl whisk together flour, vanilla sugar, the rest oft the sugar and salt. Then add the yeast mix, eggs, the rest of the milk and the butter. Knead until a smooth dough comes out. Now cover with a cotton dish towel and put it at a warm place and let the dough work again vor 60 minutes.
  3. Preheat oven to °C and prepare a baking tray by oiling it completely.
  4. Knead dough onto the prepared baking tray. For the topping cut the butter into 16 same sized cubes. Press butter cubes with same distant in dough. Sprinkle with sugar and almonds. Let it rise again for 20 minutes.
  5. Bake for 20-25 minutes. Best served  right from the oven!


Have fun baking one of my favourite recipes!