Ingredients for 12 people
- 180 g olive oil
250 g carrots, peeled and finely grated
200 g brown sugar
125 g plain or all purpose wheat flour
125 g wholegrain flour
½ tsp cream of tartar baking powder
½ tsp baking soda
4 eggs
50 g roasted and roughly chopped walnuts
1 tsp cinnamon
¼ tsp finely ground nutmeg
Finely grated zest of half an organic orange
4 tbsp Mozart Dark Chocolate Liqueur
4 tbsp apricot jam
For the cream cheese
- 350 g cream cheese (double cream)
300 g butter
500 g icing sugar
Pulp from half a vanilla pod
1 tsp freshly grated organic lemon zest
Preparation
Preheat the oven to 170 °C top/bottom heat / 150 °C for fan oven. Lightly grease a baking tin (20-25 cm in diameter) and line with baking paper.
Place all the ingredients for the cake in a stand mixer and mix for 1 minute until everything is well combined. Spread the mixture in the prepared cake tin and bake for 40-50 minutes. You know the cake is ready when a knife or cocktail stick comes out without any dough residue after piercing the center of the cake. Leave the cake to cool and decorate.
To do this, whip the butter in a stand mixer on a medium speed for approx. 2 minutes until light and creamy. Clean the sides of the bowl with a dough scraper and continue stirring for 1 minute.
Then add the icing sugar, vanilla pulp, and lemon zest and continue stirring for a further 2-3 minutes until a light creamy mixture has formed. Clean the sides of the bowl again halfway through. Now add the cream cheese one spoonful at a time until you’re left with a smooth cream. Leave the cream to chill for 30 minutes. The cream is now ready for decorating the cake.
Cut the cake 2x horizontally for this. Spread the jam on the surface of each slice, then spread 4-5 tablespoons of the cream cheese on top. Repeat the process so no areas are missed. Spread or coat the cake all over with the remaining cream cheese and garnish with carrots and carrot greens.