A delicious creamy cake
Preparation time: prepare for 20 minutes - 35 minutes in the oven
What do you need: for 1 'Carrot cake' - about 10 cake points (baking form 22 cm):
-150 grams of grated carrot
-200 grams spelled flour
-50 grams of Greensweet Extra Sweet
-100 ml of skimmed milk
-60 grams of walnuts
-2 teaspoons of gingerbread and gingerbread spices
-2 teaspoons of cinnamon
-1 bag of baking powder (16 grams)
-100 grams of dairy spread natural light
-25 grams of butter (at room temperature)
juice of ½ lemon
-2 tablespoons of Greensweet Extra Sweet
-10 grams of walnuts
This is how you make it:
Preparation of the batter:
Preheat the oven to 175 degrees. Grate the carrots and finely chop the walnuts. Mix the bananas, the skim milk, the eggs and the Greensweet Stevia Extra Sweet into a smooth whole. Mix in a bowl the spelled flour, the bag of baking powder, the biscuit and speculaas spices and the cinnamon. Add this to the batter and mix it at the highest setting for at least 2 minutes, so that the batter is well aerated.
Meanwhile, grease a spring mold (22 cm) or coat it with baking paper.
When the batter is ready, bake the Carrot cake in the middle of the oven for 35 minutes. Check with a skewer after 35 minutes whether the Carrot cake is cooked. Then turn off the oven and let the Carrot cake cool in the oven with the door open. When the Carrot cake has cooled down you can get started with the topping!
Mix the dairy spread natural light, the butter at room temperature, 2 tablespoons of Greensweet Extra Sweet and the juice of the half lemon in a container. Whisk the whole well with a whisk until the mixture becomes stiff.
As soon as the topping is well-beaten, you can start to coat the cooled cake with the topping.
Finally sprinkle the carrot cake with pieces of walnut and that's all done!