Carrot cake with cream cheese frosting

Preheat the oven to 175 °C top and bottom heat.

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Meanwhile, line the bottom of the springform pan (22 cm) with baking paper and clip the ring shut.

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Put the butter for the frosting in pieces into a bowl and let it soften.

• 50 g Butter

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Coarsely chop the walnuts.

• 80 g Walnuts

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Peel the carrots.

• 4 Carrots

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Grate the carrots on the coarse side of the grater.

Beat the eggs, sugar and vanilla sugar with the hand mixer for about 3 minutes, until light and fluffy.

• 3 Eggs
• 150 g Sugar
• 1 pack Vanilla sugar

Let the vegetable oil run in a thin stream into the mixture while stirring.

• 130 ml Vegetable oil

Mix the flour, baking powder, cinnamon and 1 pinch salt and stir briefly until a smooth batter forms.

• 220 g Flour
• 2 tsp Baking powder
• 2 tsp Cinnamon
• 1 pinch Salt

Fold in the carrots and half of the walnuts.

Pour the batter into the pan and smooth it out.

Slide the springform pan onto the middle rack of the hot oven and bake for about 45 minutes, until a wooden skewer comes out without wet batter.

Open the springform, set the carrot cake on a rack and let it cool completely for about 45 minutes. Otherwise the frosting will melt.

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Meanwhile, beat the soft butter with the powdered sugar until creamy.

• 80 g Powdered sugar

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Briefly stir in the cream cheese and the juice of ½ lemon until the frosting is smooth. Don't stir for too long, or it will get runny.

• 200 g Cream cheese
• ½ Lemon

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Put the frosting in the fridge until it's time to spread it.

Spread the frosting over the cooled carrot cake and sprinkle with the remaining walnuts.

Cut the carrot cake into 12 pieces. If you have time, chill it for 30 minutes first, so the pieces hold together better.