Walnut carrot cake

Name: walnut carrot cake
Cook time: 25 min
Total time: 200 min
Yield: 20
Ingredients: 200 g unsalted butter; 4 medium sized egg; 150 g fine cristalsugar; 100 g coconut blossom sugar; 2 tl vanilla aroma; 175 g patent wheat flour; 16 g baking powder; 1 tl ground cinnamon; 250 g winter carrot; 150 g unsalted walnuts; 150 g fruit spread apricot; 100 g dairy spread natural; 50 g powdered sugar

Carrot cake of winter carrot with cinnamon and apricots and walnuts and cream cheese as topping.

Ingredients

Kitchen Stuff

1 baking form (30x30cm)
1 baking paper
1 satepper

Directions

Preheat the oven to 175 ° C.
Melt the butter in a saucepan, turn off the heat if the butter has not completely melted.
Place the eggs with the granulated sugar, the coconut blossom sugar and the vanilla flavor in a bowl.
Beat with a mixer in 4 minutes. Beat the melted butter through.
Sift the flour, baking powder and cinnamon on top and spatula through the batter.
Peel the carrot as thin as possible and grate it.
Keep 20 whole walnuts behind and chop the rest coarsely.
Fold the grated carrot, chopped walnuts and the apricot spread through the batter.
Line the baking tin with baking paper and scoop the batter into it. Fry the cake in the middle of the oven for 50-55 minutes.
After 45 minutes, check for doneness by putting the skewer in the cake. If it comes out clean, the cake is done.
Remove the cake from the oven and allow to cool completely in 2 hours.
Put the dairy spread, the rest of the butter (at room temperature), the rest of the vanilla flavor and the icing sugar in a bowl and whisk together with a whisk.
Take the cake out of the baking tin and brush the top with the cream cheese frosting. Divide the remaining walnuts in 4 rows over the cake.