Carrot cake from the tray with cream cheese topping

Name: Carrot cake from the tray with cream cheese topping
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 150 g flaked almonds; 500 g Carrots; 3-4 Tbsp Lemon juice; 250 g soft butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1/4 TEASPOON ground cinnamon; 1 pinch Salt; 8 Eggs (size M); 300 g Flour; 1 package Baking Powder; 200 g ground almonds without skin; 400 g Double cream cream cheese; 3-4 Tbsp Whipped cream; 150 g Icing sugar; 24 baby carrots

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

150 g flaked almonds
500 g Carrots
3-4 Tbsp Lemon juice
250 g soft butter or margarine
250 g Sugar
1 package Vanillin sugar
1/4 TEASPOON ground cinnamon
1 pinch Salt
8 Eggs (size M)
300 g Flour
1 package Baking Powder
200 g ground almonds without skin
400 g Double cream cream cheese
3-4 Tbsp Whipped cream
150 g Icing sugar
24 baby carrots

Directions

1
Roast the flaked almonds in a pan without fat. Take out and let it cool down. Peel, wash and finely grate the carrots. Sprinkle with lemon juice
2
Coarsely chop 100 g flaked almonds. Cream fat, sugar, vanillin sugar, cinnamon and salt. Stir in eggs one after the other. Mix flour, baking powder and ground almonds and stir into the egg-sugar mixture. Fold in grated carrots and chopped almonds. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out and let cool on a cake rack
3
Cream cheese and cream with the whisk of the hand mixer until smooth. Add icing sugar and whisk until thick and creamy. Spread loosely on the base. Cut into pieces and decorate with sugar carrots. Sprinkle with remaining almond flakes
4
waiting time approx. 1 1/2 hours