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Mix the eggs, 150g tagatesse and the sunflower oil into an even mix.
Add the self-baking baking flour and baking powder and mix it together.
Add the orange peel and the spiced herbes to the batter.
Then add the raisins and shake the batter together. Spatula the grated carrot through the batter and pour the batter into a 23 cm baking tray.
Bake the cake for about 60-70 minutes to 170°C.
The cake is ready when you stick a sharp fork in it and it stays clean and dry. Let the cake cool down on a grid.
For the frosting, beat your butter soft and airy. Make sure the butter is almost white in color.
Mix the cream cheese with the juice of half a lemon and 30g Tagatesse through the butter.
Sprinkle the cooled pie with the cream cheese. Wait until it's cooled, otherwise the frosting will drip again. Then garnish with the pistachio nuts.