Preparation
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1Mix the eggs with the sugar, cinnamon, yoghurt, Mazola®, salt and nutmeg with a whisk until smooth. Cut open the vanilla pod, scrape out the pulp and stir in half of it. Mix the flour and baking powder and fold in little by little. Peel carrots and grate finely. Fold 150 g of crunchy muesli into the mixture along with the grated carrots. Pour the dough into a greased cake tin (26 cm diameter) sprinkled with sugar and bake. After baking, let cool for 1-2 hours.
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2For the frosting, mix the cream cheese and butter with a hand mixer until smooth. Gradually stir in the powdered sugar. Add the remaining vanilla pulp and stir again. Spread the frosting on the cooled carrot cake and put it in the fridge for 3 hours. Sprinkle the remaining muesli over the frosting.
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3Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: approx. 60 minutes Preparation time: approx. 30 minutes
Author: Peter Kölln
Photographer: Westermann+Buroh Studios GbR
Ingredients
Serving(s)
1
For the dough
3
Egg (weight class M)
200 G
brown sugar
1 TL
Cinnamon
100 G
yogurt
100 G
Mazola® germ oil
1 prize
Salt
1 prize
nutmeg
1/2
vanilla bean
250 G
Wheat flour type 405
200 G
carrot
1 TL
baking powder
200 G
Kölln Crunchy Classic Oat Muesli
For the frosting
300 G
cream cheese
140 G
butter
80 G
powdered sugar
1/2 pcs
vanilla bean
1 prize
Salt
