Summary

Ingredients

For the dough:

• 355 grams flour
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon powder
• 1 teaspoon ginger powder
• 0.5 teaspoon ½ nutmeg, ground
• 0.25 teaspoon ¼ clove powder
• 0.25 teaspoon ¼ salt
• 340 g butter, (soft)
• 425 g suar
• 2 teaspoons vanilla extract
• 4 large egg (s), at room temperature
• 300 g carrot (s), finely rated
• 150 g walnuts, chopped
• 50 g raisins

For the cream:

• 240 g cream cheese, at room temperature
• 75 g butter, very soft
• 300 g powdered suar
• 1 tablespoon lemon (s) - zest
• 2 teaspoons lemon juice
• 12 half walnuts, for decoration

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Instructions

1. Preheat the oven to 180 degrees, grease a springform pan with a diameter of 24 cm and line the base with baking paper.
2. For the dough, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Peel the carrots, grate them finely and chop the walnuts.
3. In a large bowl, stir the butter with the sugar until creamy, add the vanilla extract and one egg after the other and stir in. Add the flour mixture and mix everything together well.
4. Stir in the grated carrots, walnuts and raisins.
5. Pour the dough into the prepared springform pan and bake in the preheated oven for about 60 - 80 minutes. The dough should be firm in the middle when you press it with your finger, or make a stick test in the middle. Let the cake cool in the tin for about 10 minutes, remove from the tin and let cool on a wire rack.
6. For the cream cheese cream, mix the cream cheese with the soft butter, powdered sugar, lemon zest and lemon juice.
7. The cream is enough to spread the whole cake with it, if you like it. I just put everything on top of the cake, smooth it out. Make a few waves in it and put 12 walnut halves on top for decoration.
8. The cake can be eaten straight away, the cream is soft and that`s how it should be.