Carrot Cake

Ingredients

• soft butter (for the pan)
• flour (for the pan)
• 350 g carrots
• 200 g sugar
• 1 tsp cinnamon powder
• 1 vanilla pod (marmalade)
• 120 ml plant oil
• 1 tsp Baking powder
• 100 g flour
• 100 g ground hazelnuts
• 50 g chopped walnuts
• 2 Eggs
• a pinch of salt
• 350 g powdered sugar
• 100 g cream cheese
• 50 g soft butter
• a pinch of cinnamon powder

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Brush a springform pan with soft butter. Sprinkle some flour evenly over the whole pan and tap off excess flour.

3. 3.

   Peel and grate carrots coarsely. In a bowl combine sugar, cinnamon and vanilla marmalade. Add oil, baking powder, flour, nuts, eggs and salt. Mix well. Fold in grated carrots and pour batter into prepared pan. Bake in preheated oven for about 50 minutes (do the toothpick test). Let cool in the pan.

4. 4.

   For frosting mix powdered sugar, cream cheese and soft butter until creamy.

5. 5.

   Remove cake from pan, cut horizontally in half and spread about a quarter of frosting on top, smoothing it. Place the top layer back on and cover with remaining cream around the edges. Sprinkle cinnamon and chill for at least 1 hour before serving.