Carrot and ginger layer cake

Ingredients for 1 servings:

• 450 g carrot(s), peeled, finely grated
• 2 tbsp ginger, fresh, peeled, finely grated
• 80 ml buttermilk
• 3 m.-sized eggs
• 350 ml vegetable oil
• 420 g sugar
• 1 packet of vanilla sugar
• 500 g flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon powder
• 1 tsp ginger powder
• 80 g nuts (pecans), roasted, chopped
• 100 g butter, soft
• 600 g powdered sugar
• 1 tbsp orange peel (organic), grated
• 250 g double cream cheese

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Preheat the oven to 170°C (top/bottom heat, fan: 150°C). Line 4 springform pans (20 cm each) with baking paper. For the batter, mix the carrots, ginger, buttermilk, eggs, oil, sugar, and vanilla sugar well with a hand mixer. Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger together into a bowl. Stir the flour mixture into the carrot mixture in three additions. After each addition, loosen any ingredients that stick to the sides of the bowl with a spatula. Finally, stir in the pecans. Divide the batter evenly among the prepared pans. Bake the cakes in the center of the oven for about 30 minutes, until the surface springs back when gently pressed. To test for doneness, pierce each cake with a wooden skewer. If no batter sticks to it when pulled out, they are done. Let cool slightly, remove from the pans, and let cool completely on a wire rack. For the frosting, combine the butter and powdered sugar with a hand mixer at low speed until fluffy. Add the orange zest and cream cheese and beat at medium speed until light and airy. Spread a little frosting on the tops of each of the four cake layers and place them on top of each other. Cover the cake with the remaining frosting. Marzipan carrots and pecans are perfect for decoration.