Carrot cake

Ingredients for 12 servings:

• 250 g flour
• 200 g almonds, ground
• 4 eggs
• 350 g carrot(s)
• 200 g butter
• 150 g sugar
• 3 tsp baking powder
• 2 tsp cinnamon
• 1 pinch of salt
• 300 g double cream cheese
• 100 g powdered sugar
• 2 tsp vanilla extract
• some pistachios, chopped
• 12 marzipan carrots
• some butter for the mold

Instructions

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

Preheat the oven to 175°C (top/bottom heat). Wash, peel, and finely grate the carrots. Then, using a mixer, beat the butter with a pinch of salt and the sugar. Add the eggs and continue beating for about 5 minutes. Combine the flour, baking powder, almonds, and cinnamon, and stir into the batter. Finally, add the grated carrots and mix everything well. Spread the batter into the round baking pan (Ø 26 cm) and bake for about 45 minutes. Let the baked cake cool for about 1.5 hours. Once cooled, prepare the frosting. To do this, combine the cream cheese with the powdered sugar and vanilla extract. Caution! Mix carefully and briefly, only until a sticky mixture forms. If you mix too quickly, the mixture will become too runny. If this does happen accidentally, you can salvage the frosting by adding more cream cheese. Carefully spread the frosting on the cake and decorate with chopped pistachios and marzipan carrots.