preparation

Preheat the oven to 180 °C top/bottom heat.

Mix the sugar, vanilla sugar, oil, myAROMA lemon, crème fraîche and eggs in a mixing bowl with a mixer until smooth. Mix the flour with baking soda, baking powder and spices and stir in briefly. Fold in grated carrots and chopped walnuts. Pour the batter into a greased springform pan and place on the rack in the oven. Bake for about 70 minutes.

Remove the cake from the springform pan and turn it out onto a baking rack lined with baking paper and let it cool. 

Mix sugar and water in a small non-stick pan and bring to the boil briefly. Stir in the walnuts and stir until a white layer has formed around the walnuts. Allow the walnuts to caramelize over medium heat and place on a piece of baking paper to cool. Separate the walnuts slightly from each other.

For the cream cheese filling, mix all the ingredients with the mixer. 

Place the base in the springform pan and cut it horizontally twice. Place the bottom layer on a cake plate and spread about 1/3 of the cream cheese cream on top. Place the second layer on top and spread another third of the cream on top. Place the last layer on top and spread the rest of the cream. Place in the refrigerator until serving. 

The cake can now be decorated with the caramelized walnuts and decorative carrots.