Carrot Cake

Preheat the oven (convention 190°C / convection 170°C). Grease and lightly flour a springform pan (ca. 26cm diameter).

Beat together the oil and the sugar. Add the eggs, one at a time, beating well after each addition. Mix the dry ingredients together and stir into wet ingredients. Fold in the grated carrots and raisins. Pour the batter into the springform pan, and bake for ca. 1 hour. Remove the cake from the oven and allow to cool.

For the icing: Allow the butter and the cream cheese to reach room temperature. When the butter and cream cheese have reached the same temperature, cream the two together. Stir in the vanilla extract. Sieve the powdered sugar and mix it into the butter and cream cheese until smooth. Spread the icing onto the cooled cake. Decorate with chopped almonds and marzipan carrots.