Summary

Ingredients

• 4 egg (s)
• 210 g suar
• 200 ml unflavored oil
• 190 g carrot (s), very finely pureed (or 1 small lass carrot pulp for toddlers)
• 230 g flour
• 2 teaspoons baking soda
• 0.5 teaspoon ½ cinnamon
• 1 pinch (s) salt

For covering:

• 200 g cream cheese
• 25 ml milk
• 90 g powdered suar
• 1 packet vanilla sugar
• Grease for the tin

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Instructions

1. For the dough, beat the eggs, sugar, oil and carrot puree until frothy. Mix the flour, baking powder, cinnamon and salt and add to the egg-oil mixture and stir briefly. Spread this dough on a greased baking sheet (25 cm x 30 cm).
2. Bake in a preheated oven at 170 ° C for about 20 minutes. Let cool down.
3. Cream cheese and milk for the topping. Mix the powdered sugar and vanilla sugar well and spread on the cooled cake.
4. Chill the cake until ready to eat.
5. Tip: You can top the cake with roasted and chopped nuts, raspberries and pistachios, strawberries etc. if necessary. Here everyone can let their imagination run wild.