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Carrot cake with pistachio

Label tagatesse
90 min
medium
cheap

Preparation

1

Mix the eggs, 150g tagatesse and the sunflower oil into an even mix.

2

Add the self-baking baking flour and baking powder and mix it together.

3

Add the orange peel and the spiced herbes to the batter.

4

Then add the raisins and shake the batter together. Spatula the grated carrot through the batter and pour the batter into a 23 cm baking tray.

5

Bake the cake for about 60-70 minutes to 170°C.

6

The cake is ready when you stick a sharp fork in it and it stays clean and dry. Let the cake cool down on a grid.

7

For the frosting, beat your butter soft and airy. Make sure the butter is almost white in color.

8

Mix the cream cheese with the juice of half a lemon and 30g Tagatesse through the butter.

9

Sprinkle the cooled pie with the cream cheese. Wait until it's cooled, otherwise the frosting will drip again. Then garnish with the pistachio nuts.

Ingredients

4
People
  • 3 dl sunflower oil
  • 6 pieces eggs
  • 400 g grated carrots
  • 180 g tagatesse
  • 350 g self-raising flour
  • 3 baking powder
  • 1 piece grated orange peel
  • 2 spiced speculoos herbes
  • 100 g pistachio
  • 50 g raisins
  • 200 g cream cheese
  • 50 g butter
  • 1 piece lemon juice

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