Carrot cake

Ingredients

Cake batter

• 100 g butter, at room temperature,+ extra for greasing
• 700 g carrots
• 120 g walnuts
• 200 g pale brown sugar
• 150 ml sunflower oil
• 4 eggs
• 375 g flour
• 1 tbsp cinnamon
• 1 tsp gingerbread spices
• 2 tsp baking powder
• 100 g raisins
• salt

Topping

• 2 sheets of gelatine

• 

  1 lime
• 1 orange
• 500 g cream cheese
• 450 g full quark
• 100 g icing sugar
• 3 tbsp flaked almonds

• 

  200 g EAT ME baby carrots
• 2 tbsp apricot jam
• 8 half walnuts

Kitchen tools

• Springform 26 cm ø
• Baking paper

Preparation method

1. Preheat the oven to 175 °C. Line the bottom of the springform with baking paper and grease the edge with butter.
2. Grate the carrots on a coarse grater. Roughly chop the walnuts.
3. Beat the butter with the brown sugar in a mixing bowl using the mixer for about approx. 5 minutes until light and airy. Set the mixer to the lowest position. Add the sunflower oil in a thin steam while beating. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated.
4. Sieve the flour, cinnamon, gingerbread spices, baking powder and a pinch of salt over the batter. Fold the grated carrot, walnuts and raisins though the batter. Transfer the batter to the springform and smooth the top. Bake the cake in the middle of the oven for about 50 minutes until golden brown and cooked. The cake is ready if you insert a skewer and it comes out clean and dry. Leave the cake to cool on a wire rack for at least 2 hours.
5. Meanwhile, prepare the topping. Soak the sheets of gelatine in cold water for 5 minutes. Squeeze the lime and orange. Bring the juice to the boil. Remove from the heat and add the squeezed gelatine. Stir until it has dissolved completely.
6. Combine the cream cheese and quark with the icing sugar to create an airy cream. Stir through the juice. Place the topping in the fridge until use.
7. Heat a frying pan and toast the flaked almonds over a medium heat for about 3 minutes until golden brown. Cool on a plate. Peel the baby carrots. Cook in boiling water for about approx. 4 minutes until tender. Heat the apricot jam in a saucepan. Dip the baby carrots into the melted jam.
8. Slice the cake into 2 equal layers. Divide half the cheese topping over one of the layers. Top with the other cake layer. Spread the rest of the cream cheese mixture on top. Garnish with the almonds, the baby carrots and the walnuts.