Ingredients

For the dough
1 pack (200 g) of Eisberg carrot strips
3 eggs
150 g granulated sugar
120 ml vegetable oil (sunflower or rapeseed oil)
180 g flour
1 teaspoon of baking powder
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 pinch of salt

For the cream
200 g cream cheese (mascarpone or Philadelphia)
50 g soft butter
100 g icing sugar
1 vanilla extract or the inside of a vanilla pod

For the garnish (optional)
Sliced walnuts or almonds to taste
Eisberg carrot strips to taste

Directions

Preheat the oven to 180 degrees, take a cake form with a diameter of 20-22 cm and butter it. In a large bowl, whisk together the eggs and granulated sugar. Add the oil and mix until smooth. Add the carrot strips, then sift in the flour, baking powder, cinnamon, nutmeg and salt. Mix gently until you have a smooth dough. Pour the finished dough into the cake form. Bake the cake in a preheated oven for about 30-35 minutes, or until the pastry is set and the top of the cake is golden brown.
While the cake is baking, prepare the cream. In a separate bowl, mix together the cream cheese, softened butter, icing sugar and vanilla until smooth.
When the cake is baked, let it cool completely and then spread with your cream. Decorate with sliced nuts or almonds and fresh carrot strips or marzipan shapes.
Finally, let the cake chill  in the fridge for at least an hour to allow the cream to set.

Enjoy and happy easter to everyone!🐰