Carrot Cake

Ingredients for 1 servings:

• 300 g carrot(s)
• 5 m.-sized eggs
• 120 g sugar
• 2 tsp vanilla extract
• 300 g almonds, ground
• ½ organic lemon(s), juice and grated zest
• 1 tsp cinnamon powder
• ½ tsp clove powder
• 1 pinch of nutmeg, freshly grated
• 2 cl rum
• 300 g cream cheese, room temperature
• 120 g butter, soft
• 1 pinch of salt
• 80 g powdered sugar
• e.g. pistachios, chopped
• Butter and breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

gluten-free

Preheat the oven to 180°C fan/convection oven or 200°C top/bottom heat. Separate the eggs. Beat the egg whites until stiff and set aside. In a second bowl, beat the egg yolks with the sugar and vanilla extract until frothy. Grate the carrots and mix them with the almonds, spices, lemon zest, 1 tablespoon of lemon juice, and the rum into the egg yolks. Fold in the egg whites. Grease a 26cm springform pan with butter and dust with breadcrumbs. Pour the batter into the pan and bake for 50 minutes. Let rest for a day. The next day, remove the cake from the pan and divide it into two layers. Make a custard from the cream cheese, butter, salt, and powdered sugar. Spread half of the custard on the bottom layer, place the top layer on top, and spread the remaining custard on top. Decorate with pistachios. Make sure you prepare well in advance, as the cake tastes even better after 1-2 days.