Classic carrot cake with cream cheese frying

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven to 175 degrees, cover a springform tin with a sheet of baking paper and grease the edges with butter and pollinate with some flour. Then knock out the excess flour.

2. 02

   STEP 2

   Done

   Put the eggs, bastard sugar, and olive oil together in a large bowl and mix for a few minutes to an even whole. Add the self-driving baking flour and mix until everything is recorded.

3. 03

   STEP 3

   Done

   Add the grated apple, carrot, coarsely chopped pecans, biscuits/speculaas and a pinch of salt and stir until evenly distributed.

4. 04

   STEP 4

   Done

   Drop the dough into the spring form and bake for 35 - 40 minutes in the oven. After 30 minutes check with a sateplikker how cooked the cake is and tune the baking time. The Carrot cake is cooked when the picker comes clean out of the cake.

5. 05

   STEP 5

   Done

   Remove the cake from the oven, let cool slightly and then remove the form so that the cake can cool completely. You can make this a day in advance, but you don't have to. It'll cool down enough in an hour.

6. 06

   STEP 6

   Done

   Then make the frosting by mixing the monchou with butter, icing sugar and vanilla extract to a creamy mass. Mix at least a minute or 5. You see the structure and color change by itself.

7. 07

   STEP 7

   Done

   Spread the carrot cake with the frosting and distribute some coarsely chopped pecans.

8. 08

   STEP 8

   Done

   Bonus: You can eat the cake right away! But you can also keep it in the refrigerator, if you have the patience for it;-).