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🍰 Carrot cake with nuts and cream cheese glaze

219 kcal · 30 min · 4 servings

Ingredients

• 250 g carrots (2–3 carrots)
• 3 eggs
• 100 g whole cane sugar
• 1 tsp cinnamon
• 150 g spelt wholemeal flour
• 1 tsp baking powder
• 2 pinch salt
• 50 g walnut kernels
• 1 tsp butter
• 300 g cream cheese (45 % fat in dry matter)
• 2 tsp lemon juice
• 6 tbsp rice syrup
• 150 g mascarpone
• 2 organic oranges

Instructions

1. 1. Wash the carrots under running water.
2. 2. Peel the carrots.
3. 3. Grate the carrots finely.
4. 4. Whisk the eggs with the sugar and cinnamon until the mixture is airy.
5. 5. Mix the flour with the baking powder and two small pinches of salt.
6. 6. Chop the nuts coarsely.
7. 7. Stir the flour mixture into the egg mixture.
8. 8. Gently fold in the grated carrots.
9. 9. Gently fold in the nuts.
10. 10. Pour the batter into a greased baking tin.
11. 11. Preheat the oven to 180 degrees Celsius top/bottom heat.
12. 12. Bake the cake for 35 to 40 minutes.
13. 13. Remove the cake from the oven.
14. 14. Let the cake cool in the tin for five minutes.
15. 15. Turn the cake out of the tin.
16. 16. Let the cake cool completely.
17. 17. Stir the cream cheese with the lemon juice, three tablespoons of rice syrup and the mascarpone until smooth.
18. 18. Rinse the oranges under hot water.
19. 19. Dry the oranges.
20. 20. Peel the skin into fine strips (zest).
21. 21. Bring the remaining syrup with 100 milliliters of water to the boil.
22. 22. Simmer the liquid for three to four minutes over low heat.
23. 23. Remove the zest from the liquid.
24. 24. Let the zest drain.
25. 25. Spread the cream cheese glaze over the cake.
26. 26. Decorate the cake with the orange zest.

Nutrition per serving

• kcal: 219
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 21 g