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Ingredients
For the carrot cake:
200 g soft butter
180 g brown sugar
4 eggs
1 pinch of salt
200 g spelt flour or wheat flour
125 g ground almonds, natural
1.5 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 pinch of nutmeg powder
150 g grated apple
200 g grated carrots
For the cheesecake mixture:
2 eggs
60 g sugar
1 tsp vanilla paste
2 tsp lemon juice
30 g cornstarch
250 g quark (40 %)
150 g cream cheese
For decoration:
150 g whipped cream
1 pack of vanilla sugar
12 marzipan carrots
Sugar sprinkles
Aside from that:
1 springform pan (24 cm)
1 piping bag with open star nozzle
Baking paper
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