Summary

Ingredients

• 3 egg yolks
• 125 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 175 g carrot (s), finely rated
• 40 g flour (wheat flour)
• 2 teaspoons, leveled baking powder
• 275 g almond (s), round, not peeled
• 2 tablespoon rum or orange juice
• 3 egg whites, beaten
• 50 g butter, soft
• 50 g cream cheese
• 225 g powdered suar, sifted
• 1 teaspoon lemon juice
• possibly breadcrumbs
• Fat for the shape

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Instructions

1. Finely grate the carrots for the dough. Mix the egg yolks with sugar, vanilla sugar and salt for about 5 minutes until frothy. Mix flour with baking powder, sieve and then mix with the almonds. Stir in the flour and almond mixture in portions with rum or orange juice. Then stir in the shredded carrots. Beat egg whites until stiff and fold in. Put the dough in a well-greased loaf pan (sprinkle with breadcrumbs if necessary). Bake at 180 degrees (preheated) for 50-60 minutes. Let it rest in the mold for approx. 10 minutes, then remove it from the mold and let it cool down.
2. For the topping, mix the soft butter with the cream cheese and add the sifted powdered sugar and lemon juice. Mix well and distribute on the cake (on the wide part).