Carrot cake
Ingredients
(16 Servings)
- 375 g carrots
- 4 eggs
- 250 g sugar
- 250 ml flavourless vegetable oil
- 1 tsp. cinnamon
- 200 g almonds, ground
- 250 g flour
- 2 tsp. baking powder
- Fat for greasing the tin
For the icing:
- 100 g icing sugar
- 1 packet vanilla sugar
- Cream cheese, 30% FDM
- Dash of Lemon Juice
Nutritional values
(per serving)
Directions
Finely grate the carrots. Preheat the oven to 180°C (fan).
Beat together the eggs, sugar, oil and cinnamon with a hand mixer. Add the grated carrots and ground almonds. Combine flour and baking powder and mix in evenly.
Pour the mixture into a greased spring form cake tin and bake for c. 40 minutes.
Leave the cake to cool after baking.
For the icing: Mix the icing sugar and vanilla sugar. Put the cream cheese and lemon juice in a bowl and beat until smooth. Pour in the sugar. Ice the top and sides of the cooled cake.
Nutrition Tips
Soak the grated carrot in water to reduce potassium levels. To reduce the amount of sugar, you can also leave the cake uniced – it will still taste great! You can also reduce the amount of sugar in the cake mix if required.
