Carrot Cake with Cream Cheese

Ingredients

• butter (for the pan)
• flour (for the pan)
• 150 g brown sugar
• 1 tsp gingerbread spice
• 120 ml plant oil
• 1 tsp Baking powder
• 150 g flour
• 2 tbsp cocoa powder
• 3 eggs
• 0.5 tsp Salt
• 2 carrots (ca. 400 g)
• 50 g chopped walnut kernels
• 175 g powdered sugar
• 75 g cream cheese
• 0.5 tsp lemon zest (unprocessed)
• 1 tbsp Lemon Juice
• 2 tbsp finely chopped walnuts

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease the pan with softened butter. Sprinkle a little flour evenly over the entire pan and tap off excess flour.

2. 2.

   Add sugar and gingerbread spice to a bowl. Add oil, baking powder, flour, cocoa, eggs, and salt. Mix all ingredients well. Peel and grate carrots finely. Fold in chopped walnuts and pour into prepared pan.

3. 3.

   Bake in preheated oven for about 45 minutes (do the toothpick test).

4. 4.

   Remove from oven, let cool for about 15 minutes, then unmold onto a cooling rack.

5. 5.

   For the cream cheese frosting, whisk powdered sugar with cream cheese, lemon zest, and lemon juice until smooth. Spread over cake and sprinkle with walnuts before serving.