Servings:
1
Prep time:
30
Cooking time:
50
INGREDIENTS
- For the topping:
- - 50 g of butter
- - 50 g of cream cheese spread
- - 200 g of powdered sugar
- - 1 teaspoon lemon juice
- For the cake:
- - 300 g of carrots
- - 4 eggs
- - 250 g of almonds
- - 300 sugar
- - 0.50 lemon zest
- - 80 g of flour
- - ½ teaspoon of baking powder
- - 80 g of blueberries
- - butter
INSTRUCTIONS
- Preheat the oven to 160 ° C. Wash the carrots and grate them. Chop the almonds and grind into a fine powder and whisk the eggs with the sugar. United everything with the flour and lemon zest.
- Mix all ingredients well and add the dried cranberries, keeping aside a few for decoration. Pour the mixture into a buttered and floured cake pan and bake for 10 minutes, then increase the oven temperature to 180 ° C and cook for 40 minutes. Let the cake cool and take it out of the pan.
- Mix the butter and cheese and knead with electric whips puoring slowly the icing sugar and lemon juice until it forms a smooth paste. Insert it in a pastry bag with spout, ribbed and decorated as desired to create on the surface some waves or curls. Ultimate with some dried cranberry.
