Carrot cake with walnuts and ginger

Ritch carrot cake with walnuts, ginger and spices

Ingredients:
200 g soft butter (7 oz)
250 g sugar (1 1/4 cup)
salt
4 whole eggs
1 tsp cinnamon
1/2 tsp ground cloves
300 g flour (2 cups)
220 g almond flour (2 cups)
1 sachet baking power (16g)
50 g walnuts (1/3 cup)
30 g chopped stem ginger or candied ginger (1/4 cup)
300 g grated carrots (3.5 cups)

For the icing:
75 g soft butter (1/3 cup)
100 g unsalted cream cheese (3.5 ounce)
8 g vanilla sugar (1tbs)
200 g powdered sugar (1 3/4 cup)
Decoration: 50g walnuts and cinnamon

Method:
Start with mixing the soft butter with the sugar and a pinch of salt.
Add the whole eggs one by one.
After 5 minutes of mixing, add the cinnamon, cloves, flour, almond flour and baking powder. Mix again for a few minutes.
Add now the chopped walnuts, finely chopped stem ginger and the grated carrots.
Fold it gently into the base mix and pour this into a spring form (24 cm/10inch) but grease the spring form with butter and dust it with fine bread crumbs.
Bake the cake for approx. 60 minutes at 160C (320F).

Let the cake cool down and prepare the icing by mixing the soft butter, cream cheese, vanilla sugar and powdered sugar into a smooth icing.
Spread the icing on the cake, which should be at room temperature. I use walnuts as decoration and sprinkle some cinnamon on top.
Now you have to place it in the refrigerator for at least an hour for the best result.
Enjoy!

Видео Carrot cake with walnuts and ginger канала Alin's Kitchen