Carrot Cake

• 100 grams Cream cheese
• 20 grams Butter (or margarine)
• 20 grams Powdered sugar
• 5 grams Honey
• 150 grams Cake flour
• 1 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Cinnamon
• 1/2 tsp All-spice
• 20 grams Almond flour
• 1 pinch Salt
• 50 ml Vegetable oil
• 70 grams Butter (or margarine)
• 180 grams Sugar
• 1 tbsp Honey
• 2 Eggs
• 190 grams to 200 grams Roughly grated carrot
• 20 grams Broken walnut pieces
• 1 tbsp Grand Marnier liqueur (orange-flavored liqueur)
• 4 to 5 drops Vanilla essence

1. Preparation: Sift the dry ingredients and roughly grate the carrot.
2. Preheat the oven to 180C.
3. Add all of the ingredients to a bowl and whisk until thick.
4. Then add the eggs and whip until creamy.
5. Mix together the ingredients to combine.
6. Line the bottom of the cake mold with parchment paper and grease the sides with butter (or margarine).
7. Then, pour in the cake batter.
8. Bake for 40 minutes at 180C in the preheated oven.
9. Once an inserted skewer comes out clean, it's done.
10. Let the cake rest overnight, then thickly spread on the cream cheese icing.
11. Chill the cake in the refrigerator, and it's ready to eat.

cream cheese, butter, powdered sugar, honey, flour, baking powder, baking soda, cinnamon, flour, salt, vegetable oil, butter, sugar, honey, eggs, carrot, grand marnier, vanilla essence

Taken from cookpad.com/us/recipes/154945-carrot-cake (may not work)