Carrotcake (carrot cake with pistachios)

Name: Carrotcake (carrot cake with pistachios)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 375 g Carrots; 60 g Pistachio kernels; 250 g Flour; 3 deleted Tsp Baking Powder; 275 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1/2 TEASPOON Cinnamon; 1/4 l Oil; 4 Eggs (size M); 100 g crushed almonds; 50 g chopped almonds; 350 g Double cream cream cheese; 4 TABLESPOONS Whipped cream; 100 g Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

375 g Carrots
60 g Pistachio kernels
250 g Flour
3 deleted Tsp Baking Powder
275 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
1/2 TEASPOON Cinnamon
1/4 l Oil
4 Eggs (size M)
100 g crushed almonds
50 g chopped almonds
350 g Double cream cream cheese
4 TABLESPOONS Whipped cream
100 g Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and finely grate the carrots and chop the pistachios. Put flour, baking powder, sugar, vanillin sugar, salt and cinnamon in a mixing bowl and mix well. Add oil and stir in. Stir in the eggs one by one. Add carrots, 50 g pistachios, ground and chopped almonds to the dough
2
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover cake with aluminium foil for the last 20 minutes. Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool. Then remove from the tin.
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 sprinkle with the remaining pistachios
4
waiting time approx. 2 hours