in Recipes

Carrot cake with milk cream icing

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Ingredients for 1 servings:

  • 250 g margarine
  • 4 eggs
  • 1 jar sugar
  • 2 jars of flour
  • 1 jar carrot(s)
  • 1 jar hazelnuts
  • 1 sachet of baking powder
  • 1 liter of milk
  • 1 jar flour
  • 1 jar sugar
  • 1 packet of vanilla sugar
  • Desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the margarine and sugar until fluffy, gradually adding the eggs. Combine the flour and baking powder and stir in the grated carrots and ground hazelnuts. Bake in a springform pan at 180°C (350°F) for about 30 minutes (please test with a toothpick; each oven is different). Let cool. Stir the sugar, vanilla sugar, and flour into the cold milk and bring to a boil, stirring constantly. Spread while still warm onto the cooled base and sprinkle with desiccated coconut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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