Carrot Cake

For the carrot cake, preheat the oven to 180 °C top/bottom heat. Grease a springform pan with butter and dust with flour. Separate the eggs. Beat the egg whites with the salt until stiff, adding 30 g sugar.

Beat the egg yolks with the remaining sugar and the honey until creamy. Stir in the oil. Combine flour, baking powder and cinnamon, sift onto the egg mixture and mix in.

Add the carrots and walnuts, mix well and finally fold in the beaten egg white. Pour the mixture into the pan and bake in the oven for about 50 minutes (test with a stick).

Remove and let the cake cool in the pan. For the topping, mix the powdered sugar with cream cheese, orange zest and juice, butter, salt and vanilla pulp in a bowl.

Frost the cake with the cream. Fill the remaining cream into a piping bag with a hole nozzle, pipe 12 dots and decorate with marzipan or sugar carrots. Chill the carrot cake for about 3 hours, cut into pieces and serve.

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