Summary

Ingredients

For the dough:

• 500 g carrot (s)
• 250 g nuts (pecans - nuts or walnuts)
• 250 g flour (whole wheat)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 200 g sultanas
• 300 g suar, brown
• 4 egg (s)
• 0.25 liter ¼ vegetable oil

For the cream:

• 200 g double cream cheese
• 120 g powdered suar
• 80 g butter
• 1 packet vanilla sugar
• Butter for the sheet

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Instructions

1. Peel and grate 500g carrots. Finely chop 250g nuts (pecans or walnuts). In a separate bowl, mix 250g whole wheat flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 200g sultanas, and 300g brown sugar.
2. Preheat oven to 180°C (350°F), or 160°C (320°F) if using convection mode. Grease a deep baking sheet with oil.
3. In a bowl, beat 4 eggs until frothy. Gradually stir in 250ml vegetable oil while beating. Add the grated carrots and chopped nuts to the egg-oil mixture, then combine with the dry ingredients until smooth.
4. Spread the batter evenly onto the prepared baking sheet. Bake for 40-50 minutes at 180°C (350°F), or 160°C (320°F) if using convection mode, until a toothpick inserted in the center comes out clean.
5. Let the cake cool on the baking sheet.