Carrot Cake with Nuts and Cream Cheese Frosting

Ingredients

• 250 g carrots (2–3 carrots)
• 3 eggs
• 100 g whole cane sugar
• 1 tsp cinnamon
• 150 g spelt whole‑grain flour
• 1 tsp Baking powder
• 2 pinches salt
• 50 g walnut kernels
• 1 tsp butter
• 300 g cream cheese (45% fat in the tub)
• 2 tsp lemon juice
• 6 tbsp rice syrup
• 150 g mascarpone
• 2 organic oranges

Instructions

1. 1.

   Clean, peel and finely grate the carrots. Beat the eggs with sugar and cinnamon until fluffy. Mix flour, baking powder and 2 pinches of salt. Chop the nuts. Combine the dry mixture with the egg mixture. Fold in the grated carrots and chopped nuts.

2. 2.

   Fill a greased pan with the batter and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 35–40 minutes. Remove the cake from the oven, let it cool for 5 minutes, loosen it from the pan and allow it to cool completely in about 30 minutes.

3. 3.

   Meanwhile whisk cream cheese with lemon juice, 3 tbsp rice syrup and mascarpone until smooth. Peel the oranges hot, dry‑rub them and zest the peel into strips. Boil the zest with the remaining syrup and 100 ml water for 3–4 minutes over low heat. Remove the zest from the liquid and let it drain. Spread the cream cheese frosting over the cake and garnish with orange zest.