carrot-cake

🥘 Ingredients

• carrots 300 g
• walnuts 80 g
• flour 235 g
• baking powder 2 tsp
• sugar 370 g
• eggs 3
• rapeseed oil 83 g
• butter 125 g
• cream cheese 125 g
• powdered sugar 200 g
• vanilla extract

1. 1

   Using the fine grating side of a grater , grate carrots . Place in a big bowl .
2. 2

   Coarsley chop walnuts with your hands and add to the bowl.
3. 3

   Add flour , baking powder , sugar , eggs , and neutral cooking oil, such as rapeseed oil . The wheat flour can be substitued by other types of flour minding proportions. Mix using a scraper or a wooden spoon.
4. 4

   Pour over a tall, rectangular mold lined up with non-stick paper. Cook at 200C with ventilator or up and down heat for 80 min . Use a testing pin to check if it's baked, consider that the cake is slightly wet in the interior though. Just after it has been taken out of the oven, proceed with the glaze
5. 5

   In a bowl , using a mixer , mix room-temperature butter , cream cheese , powdered sugar , and vanilla extract . Smear over the cake once it can be put in the refrigerator. Cover and keep in the refrigerator.