carrot cake

Name: carrot cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp Butter and semolina; 5 Eggs (Gr. M); 250 g demerara sugar; 1 knife tip Cinnamon; 7-10 Tbsp Salt; 7-10 Tbsp pulp of 1 vanilla pod; 250 g grated carrots; 250 g ground hazelnuts; 250 g Flour; 1 TEASPOON Baking Powder; 300 g Icing sugar; 250 g Double cream cheese; 100 g cold butter

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp Butter and semolina
5 Eggs (Gr. M)
250 g demerara sugar
1 knife tip Cinnamon
7-10 Tbsp Salt
7-10 Tbsp pulp of 1 vanilla pod
250 g grated carrots
250 g ground hazelnuts
250 g Flour
1 TEASPOON Baking Powder
300 g Icing sugar
250 g Double cream cheese
100 g cold butter

Directions

1
Grease a springform pan (approx. 26 cm Ø) and sprinkle with semolina. Preheat the oven (electric cooker: 190°C/circulating air: 170°C/gas: see manufacturer).
2
Mix eggs, sugar, cinnamon, 1 pinch of salt and vanilla pulp with the whisks of the mixer. Fold in carrots and nuts. Mix flour and baking powder, stir in. Bake in a hot oven for about 35 minutes.
3
Let it cool down.
4
For the Frosting sieve the icing sugar. Mix cream cheese and butter in the food processor or with the whisks of the mixer at half power. Gradually stir in the icing sugar. Then stir at full power for about 5 minutes.
5
Spread Frosting on the cake. Done!