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Export 15 ingredients for grocery delivery
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!
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