5 carrots

320 grams all-purpose flour

230 grams granulated sugar

4 eggs

300 ml vegetable oil

1 tsp ground cinnamon

1,5 tsp baking powder

120 gr walnuts (chopped roughly or flour)

Frosting:

250 grams cream cheese

140 grams butter room-temperature

60 grams icing sugar

half tsp vanilla extract

Pre-heat oven at 170° C.

Grate finely the carrots.

Beat gently the eggs with the sugar until fluffy.

Add the vegetable oil. Beat for a couple.

Fold in the carrots.

Sift into the mixture the flour, the baking powder and the cinnamon.

Now add the walnuts chopped (flour is also good).

Pour into a greased pan (21×21 cm if square; 23 cm diameter if a round one).

Bake  for 50 minutes.

Meanwhile in a container beat the butter with the cream cheese, add the icing sugar and the vanilla extract and mix again for a couple of minutes.

When the cake is cold, top it with the icing.

Mix: 150 gr almond powder; 90 gr corn starch; 60 gr granulated sugar

2 eggs

60 gr butter

50 gr water

1 tsp baking powder

a pinch of salt

30 gr icing sugar

Add all  ingredients to the dry ones. Mix well.

Pour in a baking pan (20 cm diameter) and bake for 35 minutes. Test doneness with a toothpick. Serve warm dusted with icing sugar. The almond cake is great if served with a some melted dark chocolate.