Carrot cake with vanilla filling

Name: carrot cake with vanilla filling
Total time: 20 min
Yield: 8
Ingredients: oil; 2 tablespoon flour; 75 gram raisins; 4 egg; 350 gram white caster sugar; 200 milliliters mild olive oil; 200 milliliters sunflower oil; 250 gram self raising flour; 250 gram cake flour; 1 teaspoon cinnamon powder; 200 gram root; 100 gram walnut; 250 gram mascarpone for the filling; 50 gram powdered sugar for the filling; 2 bag vanilla sugar for the filling

Ingredients

Oil
2 tablespoon flour
75 gram raisins
4 egg
350 gram white caster sugar
200 milliliters mild olive oil
200 milliliters sunflower oil
250 gram self raising flour

250 gram cake flour
1 teaspoon cinnamon powder
200 gram root
100 gram walnut
250 gram mascarpone for the filling
50 gram powdered sugar for the filling
2 bag vanilla sugar for the filling

Directions

Lightly inflate the spring form and dust it with flour (or breadcrumbs). Preheat the oven to 150 ° C. Pour the stirred raisins through some flour.
Beat the eggs and sugar through the oil. Add flour and cinnamon and beat until smooth.
Put the carrot, raisins and half of the chopped nuts through.
Spoon the batter into the mold and fry the cake in the middle of the oven for about 50 minutes until golden brown and done. Allow the cake to cool.
Mix the ingredients for the filling. Cut the cake once horizontally. Divide half of the filling over one pie half. Put the other pie half back on.
Divide the rest of the filling over the cake and sprinkle the rest of the nuts on it.