Carrot cake
Ingredients (for 16 portions):
- 350 g carrots
- 60 g almond kernels (chopped)
- 225 g wholemeal flour
- 60 g butter (soft)
- 200 g brown sugar
- 200 g heavy cream cheese (room temperature)
- 2 1/2 tsp cream of tartar powder
- 1/2 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 250 ml rapeseed oil
- 4 eggs (size M)
- 60 g powdered sugar
- 1 tsp lemon juice
- 1/2 tsp finely grated organic lemon zest
- 16 carrots made from marzipan
- salt
Preparation:
- Toast the almonds over a medium heat in a pan without fat until golden brown. Leave to cool on a plate. Peel and finely grate the carrots.
- Mix the baking powder, flour, nutmeg and cinnamon and sieve into a bowl. Mix the sugar, eggs, oil and a little salt with a hand mixer. Then stir in the flour mixture first and then the almonds and carrots.
- Grease a square baking tin (23 x 23 cm or round tin, 26 cm diameter). Pour in the dough and smooth out. Bake on a rack in the oven on the middle shelf at 175 degrees top and bottom heat or 160 degrees fan oven for 45 to 50 minutes. Then leave the cake to cool completely.
- Beat the butter, cream cheese, lemon juice and zest briefly with a hand mixer until smooth. Briefly stir in the powdered sugar in batches. Let the cream chill for 30 minutes.
- Remove the cake from the tin and place it on a plate. Spread the cream over the top and let it chill for at least an hour. Cut the cake into 16 pieces and decorate it with the marzipan carrots.