Summary

Ingredients

• 2 cups flour
• 1 teaspoon Baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon powder
• Add 120 g butter, salted, or half a teaspoon salt to 120 g butter, if unsalted)
• 1 cup natural yogurt
• 0.5 ½ cup sugar, brown
• 1 cup sugar
• 1 packet vanilla sugar
• 2 egg (s)
• 2 cups carrot (s), grated, coarse or fine
• 0.5 ½ cup walnuts, chopped

For the cream:

• 60 g butter
• 240 g cream cheese
• 1 packet vanilla sugar
• 200 g powdered suar

Print Recipe Pin Recipe

Instructions

1. For the unit cup I use plastic cups with a capacity of 250 ml.
2. Preheat the oven (top and bottom heat 180 degrees).
3. Mix the flour, baking powder, baking soda and cinnamon in a separate bowl and set aside. In another bowl, mix the yogurt with the brown, normal and vanilla sugar. When the sugar has dissolved, add the eggs. Then stir in the grated carrots and walnuts and finally stir in the melted butter. Either cover the base of the springform pan with baking paper and grease the edge or grease it all over. Pour half of the dough into the pan and bake for 30 minutes at 180 degrees. Then bake the other half in the same way. Let the bottoms cool down for at least 30 minutes.
4. When the floors have cooled down, prepare the cream. Use a mixer to mix the butter with the cream cheese, vanilla sugar and powdered sugar. Spread half of the cream on the lower shelf and place the second shelf on top. Spread the rest of the cream on the second base and on the sides and decorate as desired. Chill for an hour.