Carrot Cake with Cream Cheese Topping – American Style Carrot Cake

Ingredients for 1 servings:

• 125 g butter, soft
• 3 eggs
• 200 g brown sugar
• 1 packet of vanilla sugar
• 250 g carrot(s), grated
• 1 tsp cinnamon
• 1 tsp nutmeg
• 50 g walnuts or nuts of your choice
• 100 g almonds, ground
• 180 g flour
• 50 g cornstarch
• 1 packet of baking powder
• 1 pinch of salt
• 180 g butter, soft
• 200 g cream cheese
• 250 g powdered sugar
• Almond flakes or chopped almonds
• Carrot(s), grated

Instructions

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

from a 26 or 28 cm springform pan, approx. 10 pieces

Preheat the oven to 175°C fan/convection oven. For the pastry, cream the softened butter with the brown sugar and spices until light and fluffy. Add the eggs one at a time, whisking continuously. Fold in the carrots and nuts. Mix the flour, ground almonds, baking powder, cornstarch and salt in a second bowl. Finally, add the flour and almond mixture to the other ingredients and stir well again until a smooth batter forms. Pour the batter into a greased springform pan (26-28 cm diameter) and level if necessary, then bake for 45 minutes. After baking, let the cake cool and then turn it out. Once the cake is cold, start on the topping. To do this, beat the softened butter and cream cheese with a hand mixer. Gradually add the sifted powdered sugar, whisking continuously until light and creamy. Pour the mixture onto the cooled cake and smooth it down. Depending on your taste, the cake can be decorated with flaked or chopped almonds and grated carrots. Carrot cake tastes best served slightly chilled.