The world's most delicious carrot cake with cream cheese frosting

Ingredients for 1 servings:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon powder
• Add 120g butter, salted, or half a teaspoon of salt to 120g butter if unsalted)
• 1 cup of natural yogurt
• ½ cup sugar, brown
• 1 cup sugar
• 1 packet of vanilla sugar
• 2 eggs
• 2 cups carrot(s), grated, coarsely or finely
• ½ cup walnuts, chopped
• 60 g butter
• 240 g cream cheese
• 1 packet of vanilla sugar
• 200 g powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Carrot cake, beware, it’s incredibly addictive!

For the “cup” unit, I use 250 ml plastic cups. Preheat the oven (top and bottom heat 180 degrees Celsius). Combine the flour, baking powder, baking soda, and cinnamon in a separate bowl and set aside. In another bowl, mix the yogurt with the brown sugar, regular sugar, and vanilla sugar. Once the sugar has dissolved, add the eggs. Then stir in the grated carrots and walnuts, and finally, stir in the melted butter. Line the bottom of a springform pan with either baking paper and grease the edges, or grease the entire pan. Pour half of the batter into the pan and bake for 30 minutes at 180 degrees Celsius. Then bake the other half in the same way. Let the cake layers cool for at least 30 minutes. When the cake layers are cool, prepare the cream. To do this, mix the butter with the cream cheese, vanilla sugar, and powdered sugar using a mixer. Spread half of the cream on the bottom layer and place the second layer on top. Spread the remaining cream over the second layer and along the sides and decorate as desired. Chill for one hour.