Moist Carrot Cake with Cream Cheese Frosting

Preheat the oven to 180°C (350°F) top/bottom heat.

Grease a springform pan (approx. 28 cm diameter) with 10g butter and lightly dust it with a little flour or breadcrumbs.

Peel the carrots and grate them finely. Set them aside.

In a large bowl, beat the eggs with the sugar until the mixture has doubled in volume and is light yellow.

Slowly add the oil to the egg mixture, stirring constantly.

In a separate bowl, mix the spelt flour, baking powder, cinnamon, nutmeg, and a pinch of salt well together.

Gradually add the dry ingredients to the egg mixture and gently stir until just combined.

Fold in the grated carrots and ground hazelnuts. Be careful not to overmix, so the air stays in the mixture.

Pour the dough into the prepared springform pan and smooth it out.

Bake the cake for about 45-50 minutes. Do a skewer test: If you insert a wooden skewer into the center of the cake and it comes out clean, the cake is done.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Once the cake has cooled completely, halve it horizontally so you get two even layers.

In a bowl, beat the 200g soft butter (room temperature) with a stand mixer or hand mixer until creamy and white.

Add the double cream cream cheese and beat briefly until combined with the butter. Don't beat too long, otherwise the cream will become too runny.

Sift the 80g powdered sugar over the cream and stir it in briefly and carefully until a smooth cream forms.

Spread about half of the cream cheese frosting on the bottom cake layer.

Carefully place the second cake layer on top and spread the remaining frosting over the entire cake, i.e., the top and sides.

For the glaze, mix 100g powdered sugar with 20ml lemon juice until a smooth, thick glaze forms. Add a little more powdered sugar or lemon juice if needed to achieve the desired consistency.

Spread the glaze over the cake so it drips slightly down the sides.

Before serving, place the carrot cake in the refrigerator for at least 30 minutes so the frosting can set.

Cut the cake into 12 portions and enjoy.