American carrot cake with cream cheese topping

Ingredients for 1 servings:

• 130 g butter
• 240 g cane sugar
• ½ vanilla pod(s), scraped pulp
• 275 g carrot(s), grated
• 3 m.-sized eggs
• 70 g nuts (pecans), chopped
• 80 g ground almonds
• 75 g cornstarch
• 150 g flour
• 1 packet of baking powder
• ½ tsp cinnamon
• 1 pinch of ground cloves
• 1 pinch of salt
• 50 g butter
• 50 g coconut oil
• 150 g cream cheese
• 125 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

American Carrot Cake with Cream Cheese Frosting

Cream the butter and sugar until fluffy, add the spices, and gradually beat in the eggs, then fold in the carrots and pecans. Finally, mix in the almonds, flour, baking powder, and cornstarch. Bake in a greased 26cm springform pan preheated to 175°C for about 45 minutes. Let cool. Cream the butter with the coconut oil (both at room temperature) and powdered sugar until smooth. Add the cream cheese and spread it over the cake.