Moist, fragrant and irresistibly soft. This carrot cake is ideal for the weekend, a visit or with coffee. The nuts give it a twist and the fresh lemon curd will ensure that one piece will definitely not be enough.

Ingredients
Dough:

2 cups finely grated carrots
1 cup sugar (cane or semolina)
1/2 cup oil
1 cup semi-coarse flour
1/2 cup ground nuts
2 eggs
1 baking powder
1 teaspoon cinnamon
a pinch of salt
Cream:

250 g soft cottage cheese
100 g butter (soft)
2–3 tablespoons powdered sugar
zest of 1 organic lemon
1–2 tablespoons lemon juice
Procedure

In a bowl, beat the eggs with the sugar, add the oil and mix.
Stir in the carrots, nuts, cinnamon and salt.
Finally, add the flour mixed with the baking powder.
Pour the dough into a greased and lined baking tin.
Bake at 170 °C for about 35–40 minutes. Let cool completely.
For the cream, beat the butter with sugar, add the cottage cheese, lemon zest and juice.
Spread the cream on the cooled cake and let it set in the fridge for at least an hour.
Tip
The cake tastes great the next day too. You can add chopped nuts or a little lemon zest on top for extra freshness.

I wish you health and well-being with herbs! 🌿

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