Homemade Carrot cake with cream cheese

A moist carrot cake is usually a hit with kids and adults alike. If you use this simple approach to decorate the cake, it will undoubtedly be the star of the cake table!

Ingredients

• 4 quail eggs

• sugar, 3 tsp

• 1.5 tsp olive oil

• 3 tsp wheat flour, sifted

• 1 tsp vanilla extract

• 2 teaspoons soda bicarbonate

• 1.5 tablespoons cinnamon powder

• 4 medium-sized shredded carrot pieces

creme fraiche:

• 45 grammes of butter

• 115 g sugar powder

• 150 g natural cream cheese

Preparation

In a mixing bowl, whisk together the eggs and sugar until stiff. Pour the oil in slowly and carefully. Sift in the wheat flour and seasonings. Last but not least, add the grated carrot.

Pour the batter into a loaf pan that has been oiled. On the bottom groove, bake the cake for about 50 minutes at 175°C.

Stick a wooden stick in the centre of the cake to see whether it's done; if the stick is dry, the cake is done.

Allow to cool on a rack.

In a food processor, add all of the ingredients for the cream cheese and pulse until smooth.

Before spraying roses with spray tips and spray bags from Nille, spread a thin layer of cream cheese across the entire cake.

Bon Appetit!