John Myers
Ingredients for 1 servings:
- 520 g carrot(s), grated
- 250 g wheat flour type 405
- 200 g almonds, ground, unpeeled
- 90 g sugar (or more for sweetness)
- 270 g rapeseed oil or sunflower oil
- 4 eggs
- 2 ½ tsp baking powder
- 3 tbsp Ceylon cinnamon, ground
- 1 tsp cardamom powder
- 1 tsp vanilla powder
- ½ tsp tonka bean grinding
- 1 pinch of salt
- Fat for the mold
- 500 g cream cheese
- 4 tbsp lemon juice, freshly squeezed
- 70 g powdered sugar
- 1 pack of cream stiffener (or more as needed)
- Carrot(s), grated
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes
juicy, aromatic, with less sugar
For the batter, sift the flour and baking powder into a large bowl. Add the almonds and spices and mix everything together. In a large bowl, combine the eggs, sugar, and oil with a mixer. Add the carrots and the previously mixed dry ingredients and mix until completely lump-free. Pour the batter into a greased 26cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 40-50 minutes (test with a toothpick). For the frosting, carefully beat the cream cheese and lemon juice with a mixer on low speed until smooth (overheating may cause the cream cheese to run). Sift in the powdered sugar and mix gently. If the frosting becomes too runny, add 1-3 packages of whipped cream stabilizer, one at a time, mix on low speed, and check the consistency. The frosting should be creamy and firm (it will be firmer at warmer temperatures). Season to taste with lemon juice and powdered sugar and refrigerate. After baking, let the cake cool completely on a wire rack (the cake and frosting can also be prepared the night before, then covered and stored in a cool place). If desired, place the cake on a serving platter or transport box. Spread the frosting evenly all around with a spatula. Sprinkle the grated carrots over the cake as a garnish, and perhaps sprinkle with dried flower petals or whatever your eye desires.
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