Carrot Cake
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Beat 250 grams of margarine and 200 grams of cane sugar until light and fluffy. Add four eggs one by one. |
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Mix with 225 grams of flour and fold in 350 grams of grated carrots, 60 grams of chopped almonds, one tablespoon of ground cinnamon and one teaspoon of ground nutmeg. |
| Put the dough in a greased spring-form pan. |  |
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Bake at 160 degrees Celsius for 50 minutes and let the cake cool down. |
Cream Cheese Lemon Frosting
| Put 200 grams of cream cheese, 60 grams of butter, 60 grams of sugar and one tablespoon of lemon juice in a bowl. |  |
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Beat until soft peaks rise. |
| Spread the frosting on the cooled down cake. |  |