Carrot cake – the best

Ingredients for 1 servings:

• 3 eggs
• 200 g brown sugar
• 180 g rapeseed oil or sunflower oil
• 3 tbsp yogurt, 10%
• 1 vanilla pod(s), including the pulp
• 2 tsp cinnamon
• ¼ tsp nutmeg, freshly grated
• 250 g flour
• 1 tsp baking powder
• 300 g carrot(s)
• 150 g walnuts
• 300 g cream cheese
• 120 g butter, room temperature
• 200 g powdered sugar
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

from a 26cm springform pan

First, line a 26cm springform pan with baking paper and grease with butter, then lightly sprinkle with a little brown sugar and set aside. Beat the eggs until frothy, add the brown sugar and oil. Add the yogurt, vanilla seeds, cinnamon, and nutmeg and mix again. Gradually stir in the flour and baking powder. Preheat the oven to 180°C (convection oven). Grate the carrots and roughly chop the walnuts, add both to the batter, and mix well again. Pour the batter into the pan and bake for 35-40 minutes. Do the skewer test. Let the cake cool. For the topping, briefly mix the cream cheese and butter, then add the powdered sugar, mix until smooth, and spread over the cake. If desired, decorate the cake with chopped walnuts or marzipan carrots.