Carrot cake with lemon glaze - Karen Larcher style

Ingredients:

225 gram whole wheat flour
1 bag of baking powder
2 tea spoons speculaas spices
200 gram fructose
3 eggs
150 ml sunflower oil
500 gram carrot grated
1 cup of chopped hazelnuts
200 grams of cream cheese
150 gram fructose
bit of lemon juice
baking paper

Preheat the oven at 180 degrees.
Mix the flour, baking powder, speculaas spices and a pinch of salt.
Beat the eggs, fructose 200 grams, oil for 3 minutes.
Pour over the flour mixture and add carrots and hazelnuts.
Mix all together.

Pour in the tray and put in the oven for 45 minutes.

Mix the cream cheese, lemon juice, fructose 150 gram.

After you take it out of the oven, let it rest of 1 hour before serving.