Peel, wash and finely grate the carrots. Peel and quarter the apple, cut out the core and grate the apple finely. Drizzle apple with lemon juice and mix with carrots. Mix 175 g butter, sugar, salt and cinnamon with the whisk of the hand mixer in a mixing bowl for about 5 minutes. Stir in the eggs one after the other
Mix flour, starch and baking powder. Add and stir in briefly. Fold in apple and carrots. Pour the dough into a greased pancake tin (1.7 litres capacity) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (stick test!). Cover the cake with aluminium foil approx. 10 minutes before the end of the baking time
Remove from the oven, place on a cake rack and leave to cool in the mould for about 10 minutes. Turn out of the mould and let it cool down on the grid. Stir cream cheese, 25 g butter and icing sugar until smooth with the whisk of the hand mixer. Gradually stir in the milk. Spread the cream over the cake, keep cool until serving
waiting time approx. 2 hours