Summary

Ingredients

For the dough:

• 270 g flour
• 110 g hazelnuts, whole
• 340 g carrot (s), rated
• 0.5 ½ apple, grated
• 270 g suar
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• 2 pinches salt
• 1 teaspoon vanilla extract, natural
• 1 ½ teaspoon cinnamon powder
• 240 ml sunflower oil
• 4 medium egg (s)

For the frosting:

• 150 g double cream cheese
• 100 g butter, soft
• 150 g powdered suar, sifted
• 100 ml cream
• 1 medium lemon (s), including the grated zest
• 2 teaspoons lemon juice
• 0.5 teaspoon ½ vanilla extract, natural

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Instructions

1. First preheat the oven to 175 ° C.
2. Then roast the whole nuts in a pan and let them cool. In the meantime, peel and grate the carrots and half an apple. Whether fine or coarse is a matter of taste. I prefer half / half. Then mix the flour, baking powder, baking soda, salt and cinnamon in a bowl. In a second bowl, beat the eggs and vanilla extract with a whisk until frothy. Gradually add the sugar first, then the oil and beat in the air for a few minutes with the whisk. Put aside.
3. Finely grind the cooled hazelnuts in a food processor. When I didn`t have a food processor, I just put the hazelnuts in a plastic bag and crushed them with a heavy object until they were reasonably finely ground. Also works wonderfully. Then gradually mix the flour mixture with the egg mixture and stir until a smooth dough is formed. Finally, fold the grated carrots, the apple and the ground nuts into the dough with a spoon.
4. Bake the dough in a round cake tin that has previously been greased and dusted with flour at 175 ° C for approx. 50 minutes. To check whether the carrot cake is ready, stick a toothpick in the middle of the cake. If no dough remains on the toothpick, the cake is completely baked. Let the carrot cake cool down completely.
5. For the frosting, first wash the lemon with hot water, dry it and only finely rub the yellow peel. Then cut open the lemon and squeeze out about 2 tablespoons of lemon juice. Put aside.
6. Beat the cream cheese in a bowl with a hand mixer. Add the softened butter and mix for a few minutes until a homogeneous mass is formed. Add the vanilla extract, lemon zest and juice and half of the sifted powdered sugar. First stir on low speed and then beat air under the mass for a few minutes at high speed. Repeat the process with the second half of the powdered sugar. Put aside.
7. In a second bowl, whip the cream very stiff. Then carefully fold the whipped cream into the cream cheese mixture. The frosting should now have a fluffy, spreadable consistency that roughly holds its shape.
8. Brush the cooled carrot cake with the lemon cream cheese frosting and decorate as desired.