Carrot and nut cake with vanilla frosting

Name: Carrot and nut cake with vanilla frosting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 42
Ingredients: 2 Organic limes; 375 g Carrots; 25 g fresh ginger tuber; 375 g ground almonds (with skin); 75 g Flour; 2 heaped Tsp baking powder; 9 Eggs (size M); 225 g Sugar; 2 packages Vanillin sugar; 1 Vanilla pod; 250 g soft butter; 75 g Icing sugar; 600 g Double cream cream cheese; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 42

2 Organic limes
375 g Carrots
25 g fresh ginger tuber
375 g ground almonds (with skin)
75 g Flour
2 heaped Tsp baking powder
9 Eggs (size M)
225 g Sugar
2 packages Vanillin sugar
1 Vanilla pod
250 g soft butter
75 g Icing sugar
600 g Double cream cream cheese
7-10 Tbsp Fat and flour

Directions

1
Wash the lime, grate dry, finely grate the peel. Halve lime and squeeze juice. Peel carrots, grate finely and mix with 3 tbsp lime juice. Peel ginger and grate finely. Mix ginger with almonds, flour and baking powder in a bowl. Separate eggs, beat egg white in 2 portions with the whisk of the hand mixer until stiff. Add sugar and vanillin sugar. Stir the egg yolks carefully into the beaten egg white
2
Carrots and almond mixture, on the egg mass give and evenly fold in. Pour the dough onto a greased, floured fat pan of the oven (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and let cool down
3
Halve the vanilla pod lengthwise and scrape out the pulp. Whip butter and icing sugar white until creamy, stir in vanilla pulp. Finally, briefly stir in cream cheese. Spread the cake loosely and sprinkle with lime zest
4
waiting time approx. 2 hours