How to make
Beat the eggs with the sugar into a fluffy cream. Gradually, add the vanilla sugar and oil while beating the mixture with a mixer on high speed.
Sift the flour along with the baking powder into the mixture in portions and mix it with a wooden spoon or a mixer on low speed.
Finally, add the carrots and cinnamon, mix with light movements and pour the mixture into a greased and floured sponge cake tin. I'm using the standard rectangular ones and you can judge for yourself by the amount of mixture.
Bake it at 360°F (180 degrees) in a preheated oven for about 30 minutes or until it's fully baked.
Cool the cake on a wire rack and in the meantime whip the cream cheese with the lemon juice and sugar.
Grate the lemon peel (very fine, without the white part) and add it to the cream.
Spread the surface of the sponge cake with it, decorate it according to your imagination and enjoy a piece of fluffy pleasure with a cup of good coffee or tea.
The sponge cake with carrots and cream cheese is ready.
