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Carrot Cake

If you go to a Swedish café there will always be carrot cakes available. Here is my take on it 🙂

 

15 large pieces:

Cake:

  • 3 carrots (medium size)
  • 1 dl almonds (optional)
  • 4 eggs
  • 4 dl sugar
  • 4 dl wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons bicarbonate (sodium carbonate)
  • 2 teaspoons cinnamon
  • 0.5 dl olive oil (or other oil)

Frosting:

  • 200 g butter
  • 3 dl icing sugar
  • 2 tablespoons vanillin sugar
  • 500 g philadelphia cheese

Instructions:

  1. Pre-heat the oven to 175 C
  2. Grate the carrots and finely chop the almonds.
  3. Whisk eggs and sugar until fluffy.
  4. Add carrots and almonds and whisk it in.
  5. Add flour, baking powder, bicarbonate, and cinnamon and stir until well-blended.
  6. Grease a baking pan and pour in the batter.
  7. Bake in the lower parts of the oven 15-30 min.
  8. Allow the cake to cool before starting on the icing:
  9. Melt the butter and whisk it together with the sugar.
  10. Add the cream cheese and stir until well blended.
  11. Spread the icing on the cake. Keep the cake refrigerated.

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