Carrot Cake

For the carrot cake, first beat the 4 eggs and the cane sugar until foamy. Squeeze the lemon and orange and grate the peels.

Add both to the bowl, as well as the canola oil. Gently fold in the sifted flour, almonds and hazelnuts, and baking powder.

Add a little grated nutmeg from the cinnamon. At the end add the grated carrots and mix. Bake at 150° C for about an hour.

It is best to test the dough with a stick to see if it is done. Allow to cool well. Mix the cream cheese and the powdered sugar and divide the cake in the middle.

Spread 2/3 of the mixture on the cake and put the lid back on. Spread the remaining cream on the top. Chill the carrot cake briefly and then serve.

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