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Peel and grate the carrots. NO need to dab them dry or wring them out. We want the moisture. You an als also chop them using an electric food processor.
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Grate lemon zest into sugar and rub into sugar with your fingers. Cream together room temperature butter, salt, vanilla paste, and sugar until smooth. Gradually add the eggs one by one, mixing well after each addition.
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In a separate bowl, mix together flour, ground hazelnuts, cinnamon, and baking powder. Then, fold this mixture into the butter mixture.
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Lastly, fold in the finely chopped carrots.
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Grease and lightly flour a11 inch loaf pan. Pour the batter into the prepared loaf pan and bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil.
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Allow the carrot cake to cool completely in the pan before carefully removing it.
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Once cooled, spread the top of the carrot cake with the lemon cream cheese topping and decorate with marzipan carrots, pistachios, hazelnut brittle, or any other desired toppings.
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**For the Lemon Cream Cheese Topping:**
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In a bowl, mix together cream cheese, softened butter, powdered sugar, and a splash of lemon juice until smooth.
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Adjust the taste with more lemon juice if desired