Iecava carrot cake

Preparation:

1. Peel and grate the carrots. Preheat the oven to 180 ºC, grease a 24 cm/diam. cake tin with removable sides, line with baking paper and grease the edges.
2. Pour the rapeseed oil into a large bowl, add the eggs and brown sugar and mix everything together. Add the sifted flour, baking powder, cinnamon and nutmeg, and stir. Add the grated carrots and stir.
3. Pour the batter into the prepared cake tin and bake for 35 minutes, until the sponge is done and a wooden skewer inserted into the centre comes out clean. Cool the sponge completely.
4. Prepare the caramel decoration. Put the sugar in a pan and heat over a medium flame until the sugar has melted and turned a dark amber colour. Spread baking paper on a surface, sprinkle Iecavnieks roasted hemp seeds on top and pour the caramel over the seeds. Do not touch the caramel with your fingers, it is very hot! Allow to cool completely and harden. Once hardened, crush the caramel with a knife and set aside.
5. Prepare the cream. Place all the cream ingredients in a bowl and beat with a mixer until smooth.
6. Cut the sponge in half, spread half the cream in the middle, decorate the top with the remaining cream and the hemp-caramel decoration.

Enjoy!