Moist carrot and pumpkin seed cake

Dough

• Preheat the oven to 180°C top/bottom heat.
• Line a springform pan (approx. 24 cm) with baking paper or grease it.
• Peel the carrots and grate them finely.
• Grind the pumpkin seeds or chop them in a mixer.
• In a large bowl, mix the carrots, eggs (1), agave syrup, and oil well.
• Mix the flour and cream of tartar baking powder and stir into the egg mixture until a smooth dough is formed.
• Fold in the grated carrots and pumpkin seeds.
• Pour the dough into the prepared pan and bake in the preheated oven for approx. 40-50 minutes.
• Do a skewer test: If no dough sticks, the cake is done.
• Let the cake cool completely.

Icing

• Put cream cheese, powdered sugar, and water in a bowl and stir until smooth.
• Spread the frosting evenly over the cooled cake.
• Decorate with a few extra pumpkin seeds or grated carrots, if desired.