Summary

Ingredients

• 130 g butter
• 240 g cane suar
• 0.5 ½ vanilla pod (s), scraped out pulp
• 275 g carrot (s), rated
• 3 egg (s)
• 70 g nuts (pecans), chopped
• 80 g almond (s), round
• 75 g cornstarch
• 150 grams flour
• 1 packet baking powder
• 0.5 teaspoon ½ cinnamon
• 1 pinch clove (s), ground
• 1 pinch (s) salt

For the glaze:

• 50 g butter
• 50 g coconut fat
• 150 g cream cheese
• 125 g powdered suar

Print Recipe Pin Recipe

Instructions

1. Mix the butter with sugar until foamy, add the spices and gradually stir in the eggs, then fold in the carrots and pecans. Finally mix in the almonds, flour, baking powder and cornstarch. Bake in a greased springform pan for about 45 minutes in an oven preheated to 175 ° C. Let cool down.
2. Beat the butter with coconut fat (both room temperature) and powdered sugar until smooth, add the cream cheese and brush the cake with it.