Dough
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600g carrots
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300g flour
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1 teaspoon cinnamon powder
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2 teaspoons baking powder
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150g salted cashew nuts
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4 eggs
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200g sugar
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300ml sunflower oil
Topping
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50g icing sugar
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125g soft butter
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200g cream cheese (room temperature)
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3 tablespoons pistachios
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Preheat the oven to 180°C/350°F. Oil the bundt cake pan with butter.
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Peel the carrots and grate them finely with a kitchen grater.
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Mix flour with cinnamon, baking powder and salt and fold in the grated carrots. Then roughly chop the cashew nuts.
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Whip the eggs with sugar until creamy, slowly add the oil and continue beating. Now fold the flour mixture and the chopped nuts into the egg-oil-mixture.
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Pour the dough into the cake pan and smooth it down. Bake the cake for 45-50 minutes.
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Take the cake out of the oven and let it cool down on a cake rack.
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Whip the icing sugar with butter, cream cheese and spread it on the cake.
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Now chop the pistachios and sprinkle them on the cake.