Carrot Cake

Ingredients for 1 servings:

• 400 g sugar
• 4 eggs
• 400 g flour
• 1 tsp salt
• 1 tsp vanilla extract or one vanilla pod
• 400 ml oil, neutral
• 400 g carrot(s)
• 175 g cream cheese
• 50 g butter, unsalted
• ½ lemon(s) or lime
• 350 g powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Particularly moist carrot cake

This recipe is enough for 2 loaf pans. Beat together the sugar, egg, and oil until creamy. Then stir in the flour and salt. Grate the carrots and stir them into the batter along with the vanilla extract. Grease the baking pans or line them with baking paper and divide the batter evenly between both pans. Bake at 170°C (fan-assisted) for about 1 hour (use toothpicks!). Leave to cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely. For the glaze, grate the lemon zest and squeeze out the juice. Then mix this with the cream cheese, softened butter, and icing sugar until creamy. Spread the glaze evenly over both cakes. The cake will keep very moist for a few days.