Laminated carrot cake

Name: Laminated carrot cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 13
Ingredients: 200 g Carrots; 225 g Butter; 125 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 175 g Flour; 1/2 package Baking Powder; 2 Organic oranges; 75 g Icing sugar; 400 g Double cream cream cheese; 3 TABLESPOONS Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 13

200 g Carrots
225 g Butter
125 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
175 g Flour
1/2 package Baking Powder
2 Organic oranges
75 g Icing sugar
400 g Double cream cream cheese
3 TABLESPOONS Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Peel the carrots and grate them coarsely. Cream 125 g butter, 100 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the carrots.
2
Pour into a greased box mould (11 x 26 cm; 1.5 litre capacity) sprinkled with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
3
Remove and let it cool down on a cake rack.
4
Wash the oranges, grate them dry and peel them in zests. Halve 1 orange, squeeze the juice. Caramelise 25 g sugar in a small saucepan, add 5 tbsp. orange juice and simmer at low heat until the caramel has dissolved.
5
Add orange zest and remove from heat.
6
Mix 100 g butter and icing sugar until creamy. Add cream cheese and cream and whip until creamy. Stir in 2/3 of the orange zest. Carefully remove the cake from the tin and cut horizontally 2 times.
7
Place the lower base on a plate and spread 1/3 of the cream cheese mixture on top. Place the middle base on top and spread 1/3 of the cream cheese mixture on top. Place the upper base on top and spread the rest of the cream cheese mixture on top.
8
Spread the rest of the orange zest on top. Chill for at least 1 hour.