Dutch Kruidnoten Carrot Cake
Dutch Kruidnoten Carrot Cake is a delicious treat that is perfect when it gets colder—and, of course, with Sinterklaas! The cake combines the sweet and spicy taste of carrots, speculaas spice mix, and kruidnoten.
Ingredients
- ½ pound carrots
- 1 ⅓ stick butter + extra for greasing
- ¾ cup sugar
- 2 eggs size L
- 1 ⅔ cup all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons speculaas spice mix
- ⅛ teaspoon salt
- 4 oz kruidnoten
Makes: 6 x 2inch rectangle
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °C - Grease the cake loaf tin (6 inches - 15 cm) with butter.
- Grate the carrot and put it in a bowl.½ pound carrots
- Melt the butter on low heat and ensure it does not turn brown.1 ⅓ stick butter
- Pour the butter with the carrot and mix well.
- Add the sugar and eggs. Whisk well.¾ cup sugar, 2 eggs
- Mix flour, baking powder, salt, and speculaas spice mix in a second bowl with a fork.1 ⅔ cup all-purpose flour, 2 teaspoons baking powder, 1½ teaspoons speculaas spice mix, ⅛ teaspoon salt
- Add the flour mixture to the carrot mixture and stir with a spatula until all the flour is wet.
- Mix the pepernoten into the batter and pour the batter into the cake tin.4 oz kruidnoten
- Bake in the oven for 45 minutes.
- Leave in the baking tin for 5 minutes. Then, cut the edges loose and remove the cake from the tin. Allow to cool on a rack.
NOTES
1. Speculaas spice mix and kruidnoten: make them yourself:
2. Baking tip: For a smooth result, make sure all ingredients are at room temperature before you start. So take cold ingredients out of the refrigerator an hour in advance.
3. Doneness:
Three methods for checking doneness:
- Shake the mold slightly. If the top of the cake moves, it's not ready yet.
- Press your finger in the center of a cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick in the center of a cake. If it comes out clean and dry, the cake is done.
- Refrigerator: Wrap tightly in plastic wrap and store in the refrigerator for 2 days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months. Let thaw in the refrigerator.
Nutrition
Calories: 315kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 219mg | Fiber: 2g | Sugar: 19g | Vitamin A: 4226IU | Vitamin C: 1mg | Iron: 2mg
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