Carrot Cake with Buttermilk

Mix cinnamon, flour, baking powder, salt and gingerbread spice in a baking bowl. Beat eggs, yolks, oil and both kinds of sugar and buttermilk in a second baking bowl until creamy. Gradually stir the flour mixture into the egg mixture. Put the grated carrots in a kitchen towel form and squeeze a little bit. Now add the hazelnuts to the dough.

Whip the egg whites to stiff peaks and finally fold into the carrot mixture.

Butter a cake tin, dust with flour, pour in the carrot mixture and spread evenly. Bake in the oven heated to 180 °C for 40-45 minutes. Remove from the oven and cool in the pan. Remove from the pan while still warm and cool completely on a cooling rack.

For the glaze, mix the cream cheese with the sugar, butter and vanilla essence until creamy. Brush the cake with the glaze and let it sit for at least 1 hour.

I can only say: From experience tasty!!!!

Good luck!

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