Yummy Carrot Cake

Yummy Carrot Cake

Ingredients

60 g chopped almonds
350 g carrots
225 g whole wheat flour
2 1/2 tsp cream of tartar baking powder
1 tsp cinnamon
1/2 tsp nutmeg (freshly grated)
250 ml of rapeseed oil
200 grams of brown sugar
Salt
4 eggs
200g double cream (hot room)
60 g butter, softened
1/2 tsp organic lemon zest, finely grated
1 tsp lemon juice
60 g icing sugar
16 marzipan carrots

Method:

1. almonds in a frying pan until golden brown on medium heat without fat and allow to cool on a plate. Carrots, peel and finely grate.
2. Add flour, baking powder, cinnamon and nutmeg and mix in a bowl. Oil, sugar, salt and eggs with whorls of the hand mixer stir. It was not until the flour mixture, then stir in the carrots and almonds.
3. batter into a greased square baking tin (23x23 cm or in a round shape, 26 cm in diameter) and give smooth. In the hot oven at 175 degrees (fan oven 160 degrees) on the rack on the middle rack for 45-50 minutes. Bake. Allow the cake to cool completely on a wire rack in the form.
4. cream cheese, butter, lemon zest and juice stir briefly with smooth whorls of the hand mixer. Powdered sugar in portions with stirring briefly. Cream 30 min. Refrigerate.
5. Loosen the cake from the mold and place on a plate. Top coat with cream cheese and min. 1 hr. Refrigerate. Cut cake into 16 pieces