Moist carrot cake

Ingredients for 1 servings:

• 75 g butter, soft
• 100 g maple syrup
• 3 tbsp natural yogurt
• 200 g flour
• ½ pack of baking powder
• 2 eggs
• 75 g nuts (pecans), coarsely chopped
• 200 g carrot(s), finely grated
• 1 orange(s), untreated, finely grated peel
• 1 tsp cinnamon powder
• 125 g cream cheese
• 4 tbsp powdered sugar
• 1 lemon(s), untreated, zest
• Fat for the mold

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

a popular classic

Preheat the oven to 180°C. Grease a 20 cm square baking dish. Combine the butter, syrup, yogurt, flour, baking powder, eggs, 50 g nuts, carrots, orange zest, and cinnamon in a food processor until a dough forms. Spread the batter into the dish and smooth the surface. Bake in the oven for 30-40 minutes, or until the cake is cooked through. Test with a skewer if it’s cooked through. Cool in the dish for 5 minutes, then turn out onto a wire rack and let cool completely. Beat the cream cheese, powdered sugar, and lemon zest until creamy. Spread over the cooled carrot cake and sprinkle with the remaining nuts.