Carrot Cake with Cream Cheese Frosting

For the carrot cake with cream cheese frosting, grease the springform pan and chill. Cream the finely grated carrots, buttermilk, eggs, oil, cane sugar, vanilla sugar and rum with a mixer.

Mix sifted flour, salt, baking powder, baking soda and cinnamon and stir into the carrot mixture. Finally, stir in the grated and toasted walnuts. Pour the batter into the pan and bake in a preheated oven at 170 degrees.

After about 10-15 minutes, reduce to 150 degrees and bake for another 20 minutes. Before removing from the oven, test the cake with a chopstick. Turn the cake out onto a cake rack and let it cool.

To make the frosting, mix together the creamy butter and confectioners’ sugar at low speed with a mixer. Add cream cheese and beat until light and fluffy. Spread on the cooled cake and decorate the carrot cake with cream cheese frosting with grated carrot and chocolate icing.

Preparation Tip:

Grated carrots as decoration are suitable only if the cake is eaten immediately. If the carrot cake with cream cheese frosting is eaten later, add the grated carrots to the cake fresh before serving, otherwise they will dry out.

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