Joli's carrot slices with lemon balm and cream cheese glaze

Ingredients for 1 servings:

• 300 g carrot(s)
• 1 bunch lemon balm
• 225 g butter
• 4 m.-sized eggs
• 200 g sugar
• 250 g wheat flour, type 405
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 125 g double cream cheese
• 50 g butter, room temperature
• 150 g powdered sugar
• some orange peel, zest

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 15 minutes

For 30 cuts

Dough: Wash, trim, and grate the carrots, 2/3 finely, 1/3 coarsely. Wash the fresh lemon balm, shake dry, and chop. Melt the butter. In a bowl, beat the eggs and sugar with the whisk attachment of a hand mixer until fluffy. Mix the flour with the baking powder and vanilla sugar and fold in. Stir the butter, carrots, and lemon balm into the dough. Line a 20×30 cm baking tray with baking paper. Spread the dough evenly on the tray. Bake the cake on the bottom rack of the oven at 175°C (gas mark 2, fan oven 150°C) for about 25 minutes, until lightly browned. Let the cake rest on the tray for a few minutes. Then turn out onto a wire rack, remove the paper, and let the cake cool completely. Glaze: Mix the cream cheese, butter, and powdered sugar until smooth and spread evenly over the cake. Refrigerate the cake for at least 2 hours. Cut into 30 pieces and garnish with orange zest. Refrigerate until ready to serve. Variation: Instead of lemon balm, use 1-2 tablespoons of orange juice or 1 teaspoon of coriander powder. Tip: The cake is freezer-safe without the glaze when wrapped in aluminum foil and will retain its full flavor for about 3 months.