Ingredients
- 250 g of carrot
- 3 eggs
- 200 g of brown sugar
- 150 ml of sunflower oil
- 200 g of flour
- 1 sachet of baking powder (16 g)
- 1 teaspoon of cinnamon
- 200 g of cream cheese
- 60 g of butter
- 100 g of icing sugar
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Preheat the oven to 180C.
- Chop the carrot and grate it 8 sec/speed 5, set it aside.
- Put the butterfly on, add the eggs and the brown sugar and beat 3 min/speed 4.
- Add the oil and mix 20 sec/speed 3.
- Remove the butterfly, add the flour, the baking powder, the cinnamon and the salt and mix 20 sec/speed 3.
- Add the carrot and fold in 15 sec/speed 2 reverse.
- Pour into a greased mold and bake 40 min at 180C.
- For the frosting beat the cream cheese, the butter and the icing sugar 30 sec/speed 4.
- Cover the now cold cake with the frosting and refrigerate 1 hour.
Tips
- Drain the carrot well if it releases water.
- The frosting must go on the completely cold cake.
- Decorate with chopped walnuts.
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