Simple Carrot Cake

DOUGH PROCEDURE

• 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 halve the cake after baking. The baking time will then increase by approximately 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 (if using one pan, 35 - 40 minutes). To check if the batter is done, insert a skewer into the center. If the skewer comes out dry, the batter is ready. Let the finished batter cool in the pans before removing.

CREAM PROCEDURE

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

CAKE ASSEMBLY PROCEDURE

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