Carrot sheet cake with cream cheese

Ingredients

Directions

1. 1

   Peel, wash and finely grate the carrots and sprinkle with the juice of 1 lemon. Cream fat, 250 g sugar and 1 sachet of vanilla sugar. Stir the eggs one by one into the fat-sugar mixture. Mix 250 g grated carrots, flour, baking powder and ground almonds, stir in. Grease the fat pan of the oven (30 x 40 cm).

2. 2

   Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Let them cool down. Melt 50 g sugar in a pan, add the remaining grated carrots and chopped almonds and mix. Caramelise over low heat for 2 minutes while stirring continuously. Remove from the pan and let it cool down. Stir curd cheese, cream cheese, 150 g sugar, 1 1 packet vanilla sugar and juice of 1 lemon until smooth. Spread the cream on the bottom. Halve the pistachios.

3. 3

   Caramelise over low heat for 2 minutes while stirring continuously. Remove from the pan and let it cool down. Stir curd cheese, cream cheese, 150 g sugar, 1 1 packet vanilla sugar and juice of 1 lemon until smooth. Spread the cream on the bottom. Halve the pistachios. Cut the cake into pieces and decorate with caramelised carrots and pistachios