carrot cake

Preheat the oven (convention 190°C / convection 175°C). Grease and lightly flour a springform pan (ca. 26cm diameter).

Beat together the oil and the sugar. Add 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. one hour. Remove the cake from the oven and allow to cool.

For the icing, when the butter and cream cheese are at room temperature, cream the two together. Add the vanilla extract and the icing sugar. Spread onto the cooled cake. Decorate with chopped almonds and marzipan carrots.