Ingredienst for 10 Portions
250 g Butter, soft, almost liquid
375 g Sugar
3 Egg (s)
250 g Carrot (s), grated
1 tsp Vanilla sugar
625 g Flour
2 tsp Baking powder
2 tsp Cinnamon
1 tsp Soda (Baking Soda)
¾ tsp Salt
125 g Nuts, chopped
250 g Milk
Preparation
The butter and sugar until fluffy. The eggs, the carrots and stir in the vanilla succession. The dry ingredients (flour, baking powder, cinnamon, baking soda, salt). The mixture is then delivered by abwechelnd milk to the butter mixture, always mix well.
When everything is mixed well, stir in the nuts. Pour batter into well greased dish, such as spring form with flat bottom. Bake on middle rack at 180 degrees about 40 minutes. This is from the tin-dependent, so at best, as always, check with a wooden skewer, if he is through.
Allow to cool. When cooled, cover with Vanilla Frosting (I've already covered with marzipan and chocolate, but the frosting actually belongs).
Preparation time: 50 min
