Carrot cake with frosting

Ingredients

400 g carrots
1 orange
3 eggs
160 g white caster sugar
160 ml sunflower oil
4 g baking powder
3 g speculaas spices (Dutch spiced cookie mix)
180 g self-rising flour
30 g raisins
55 g walnuts

Frosting

80 g unsalted butter
75 g powdered sugar
320 g plain cream cheese
30 ml lemon juice

Instructions

Take the butter out of the refrigerator for the cream cheese topping.
Preheat the oven to 180°C.
Peel the carrots and grate them finely.
Grate the zest of the orange, being careful not to grate the white pith, as it tastes bitter.
Briefly mix the eggs with the sugar.
Slowly add the oil until fully combined.
Add the baking powder, speculaas spices, and self-rising flour, and mix until smooth.
Add the grated carrot and orange zest to the batter and fold them in.
Roughly chop the walnuts and add them together with the raisins, folding them in gently.
Grease a springform pan with butter and line the bottom with parchment paper.
Pour the mixture into the pan.
Bake for 55 to 65 minutes. Check if the cake is done by inserting a skewer into the center.
If it comes out clean, the cake is ready.
Let the cake cool completely.

Nutritional information