Danish almond, nut and carrot cake

Ingredients for 1 servings:

• 5 m.-sized eggs
• 225 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized lemon(s), zest
• ½ m.-sized lemon(s), the juice
• 100 g flour, type 405
• ½ tsp baking powder
• 200 g ground almonds
• 200 g hazelnuts, chopped
• 500 g carrot(s)
• 100 g cream cheese
• 1 tsp milk
• 1 packet of vanilla sugar
• 150 g powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

for a 26cm springform pan

Peel and finely grate the carrots. Preheat oven to 200°C (400°F). Beat the eggs with a mixer, add the lemon zest and the juice of half a lemon, and beat until frothy. Add the sugar and vanilla sugar and stir until dissolved. Combine the flour and baking powder and stir in a tablespoon at a time. Finally, fold in the almonds, nuts, and carrots with a tablespoon. Grease the springform pan, sprinkle with breadcrumbs, and pour in the batter. Bake for approximately 50-55 minutes. Once the cake has cooled, mix the cream cheese with the milk, stir in the powdered sugar and vanilla sugar, and spread it over the cake, decorating it if desired. Immediately chill for at least an hour.