Step 1

Preheat the oven to 356°F (180°C) top and bottom heat. Grease an 8-inch (20cm) round baking pan with a little butter or oil.

Step 2

For the batter, peel the carrots and finely grate them.

Step 3

Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl. Then stir in the grated carrots and (flax) eggs (see recipe notes for instructions).

Step 4

Now sift in the flour, cinnamon, and baking powder. Also add the almonds, vinegar, and baking soda and stir everything briefly until just combined.

Step 5

Fill the batter into the prepared baking pan, smooth it out a little and bake on a medium rack for 35-40 minutes. (Please don‘t forget to test with a skewer!)

Step 6

Once done baking, remove the cake from the oven and let it cool on a cooling rack for 10 minutes. Then remove the cake from the baking pan and allow to cool completely.

Step 7

Once the cake has cooled completely, mix all the ingredients for the cream cheese cream with a handheld mixer until creamy. Spread the cream with a spatula or spoon onto the cake.

Step 8

Finally, decorate with marzipan carrots and chopped pistachios as desired.

Step 9

Store the cake in the fridge until serving. (The carrot cake stays fresh and moist for about 3 to 4 days.) Enjoy!