Carrot Cake

Carrot cake is a moist, spiced American cake that stays soft for a long time thanks to the grated carrot.

1. Finely grate the carrots.

2. Beat the eggs with the sugar until fluffy, then drizzle in the oil in a thin stream.

3. Sift in the flour, the baking powder and the cinnamon.

4. Stir in the grated carrot and the ground walnuts.

5. Pour it into a buttered tin and bake at 180 °C for 40-45 minutes; check with a skewer that it has cooked through.

6. For the topping, mix the curd cheese smooth with the icing sugar and the soft butter, and spread it over the completely cooled cake.

Tip: Originally it is made with a cream cheese frosting – smoothly mixed curd cheese is a great substitute.