Recipe for very moist carrot cake with cream cheese frosting

Ingredients

• 200 g flour
• 50 g ground almonds
• 1 tsp baking soda
• 1 tsp baking powder
• 1 pinch of nutmeg
• 1 tbsp lemon juice
• 1 tbsp organic lemon zest
• 2 tsp cinnamon
• 150 g brown sugar
• 1 tsp vanilla paste
• 3 eggs
• 90 ml rapeseed oil
• 1 pinch of salt
• 4 tbsp yogurt
• 200 g carrot
• 50 g chopped nuts (pecans and walnuts)
• Springform pan 20 cm
• 300 g cream cheese
• 1 pinch of salt
• 1 tsp vanilla paste
• 120 g powdered sugar

Preparation

1. Preheat the oven to 185°C (365°F) convection.

2. Grate the carrot into small pieces. Mix flour, ground almonds, baking soda, baking powder, cinnamon, and nutmeg in a bowl.

3. Beat the sugar and vanilla paste with the eggs until creamy. Add yogurt, grated carrot, lemon juice, lemon zest, oil, and salt and mix everything well. Now add the flour mixture and fold in some of the chopped nuts.

4. Pour the batter into the greased and floured baking pan and bake in the oven at 185°C (365°F) convection for approx. 45 minutes. Use a toothpick test to check if the cake is done.

5. Let the cake cool down and then cut it horizontally into 2 halves with a sharp knife or a cake slicer.

6. For the frosting, mix the cream cheese with the salt, vanilla paste, and powdered sugar into a creamy mixture.

7. When the cake has cooled down well, use an offset spatula to spread 1/3 of the cream on the bottom cake layer. Place the 2nd layer on the cake and spread the remaining cream all around the cake. Decorate the cake with the chopped nuts.

8. Extra info: if desired, you can add butter to the frosting, which will make the cream slightly firmer: stir in 120 g soft butter.