At the end of the winter holiday we were ill. Not all together, because then we would have had a problem. Fortunately, at least one of us was always fit. Today is the last day of my illness. I hope so anyway, because I don't know how to be ill. I'm not be able to stay in bed, and getting stronger tires me out terribly.

I couldn't stand the laziness any longer, so I prepared a small carrot-nut torte. I recommend baking the carrot cake a day before, so that you can cut it easily. A hint of lemon and salty pistachios go really well with the sweet chocolate-nut carrot cake. The torte doesn't have to look perfect. Everybody - even those who could burn water - can prepare it.

Ingredients (22-cm cake tin)
cake
1 egg
2 tablespoons of peanut butter
125ml of oil
150g of flour
100ml of milk
100g of grated carrot
150g of sugar
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
100g of chocolate drops
cream
150ml of 30% sweet cream
250g mascarpone cheese
1 tablespoon of caster sugar
1 teaspoon of lemon essence
Heat the oven up to 180C.
Whisk the eggs, sugar and peanut butter into a fluffy mass. Whisk constantly while adding the oil, milk and flour. Following this, add the grated carrot, baking soda, baking powder, cinnamon and chocolate drops. Mix thoroughly. Bake for about 60 minutes.
Whisk the cream with the caster sugar. Mix it with the mascarpone cheese and lemon essence.
Cut the cooled down cake in half. Put half of the cream onto the lower layer. Put the second layer of the cake on top. Put the rest of the cream on the top and decorate with the chopped pistachios.

Enjoy your meal!

Try also:
Light strawberry small cake
Small stracciatella cheesecake with fruit
Lemon-coconut cheesecake