Simple Carrot Cake

INSTRUCTIONS FOR THE BATTER

• 1
  Preheat the oven to 180°C. Prepare 2 cake pans with a diameter of 20 cm. Grease both thoroughly with oil and line with baking paper. You can also use 1 cake pan with a diameter of 24 cm and cut the cake in half after baking. The baking time will then increase by about 10 minutes.
• 2
  First, whisk together the oil, yogurt, eggs, vanilla paste, and orange zest (wet ingredients).
• 3
  In a separate bowl, mix all the dry ingredients - flour, baking powder, sugar, cinnamon, nutmeg, and salt.
• 4
  Add the wet ingredients along with the grated carrots, raisins, and 50 g of chopped nuts to the dry ingredients and mix everything thoroughly.
• 5
  Pour the batter into the greased pans in a 1:1 ratio and bake for 25 - 30 minutes (35 - 40 minutes if using one pan). You can check if the cake is done by inserting a skewer into the center. If the skewer comes out dry, the cake is done. Let the finished cake cool in the pans before removing.

INSTRUCTIONS FOR THE CREAM

• 1
  Whisk the butter together with the sugar until smooth. Add half of the cream cheese and whisk. After thorough whisking, add the remaining cheese and whisk again. The cream is now ready.

INSTRUCTIONS FOR ASSEMBLING THE CAKE

• 1
  Remove the cooled cakes from the pans. Spread about 1/3 of the cream on top of the first one, spreading it over the entire surface, and sprinkle with about half of the remaining nuts. Cover with the second cake and spread the remaining cream on top and sides. Sprinkle the top of the cake with the remaining nuts and serve.