230 gr of flour
50 gr of sugar (I only put 50 gr because the carrot already brings this sweet side)
1 teaspoon of baking soda
1 teaspoon of cinnamon
5 gr of grated fresh ginger
3 large eggs or 4 small eggs
20 cl of oil
2 tablespoons of crème fraîche or Greek yogurt
240 gr of grated carrots
Pour the carrots into the cake batter
Add 80 gr of crushed or powdered nuts according to your tastes
The secret is to add 100 gr of crumbled gingerbread
Find my homemade gingerbread recipe (The best in my eyes)
Butter a 17 cm diameter cake pan or a bread pan
Bake at 170 ° for 1h-1h15 ( cover with a sheet of baking paper after 15 minutes of cooking)
Let the cake cool before adding the cheese glaze
Meanwhile prepare the glaze with: 300 gr of plain cheese spread (philadelphia type)
and 7 tablespoons of icing sugar
Cut the cake halfway up
Place the icing in the center of the cake to and on top of the cake
Add some nuts to decorate the cake