Carrot cake

Carrot cake,
ingredients for 1 mold or 18 muffins

 

Cake

4 eggs
340 g sugar (4 dl)
200 g butter
6 dl grated carrots
240 g flour (4 dl)
2 tsp baking powder
2 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp cardamom

Frosting

200 g Philadelphia cheese
150 g room temperature butter
180 g icing sugar (3 dl)
3 tsp vanilla sugar
Lemon zest

Instructions

  1. Preheat the oven to 175 degrees and prepare the butter for the frosting.

  2. Line a long pan or springform pan with baking paper.

  3. Melt the butter and let it cool.

  4. Beat the eggs and sugar until fluffy. Mix the dry ingredients in a separate bowl and then fold in gently.

  5. Add the melted butter.

  6. Grate the carrots and mix into the batter.

  7. Pour the batter into the mold and bake in the middle of the oven for about 12 - 15 minutes. The cake is ready when the stick comes out dry.

  8. While the cake is cooling on the wire rack, make the frosting.

  9. Beat the butter, Philadelphia cheese, icing sugar and vanilla sugar with an electric whisk until smooth.

  10. Add lemon zest to taste and stir together using a spatula.

  11. When the cake has cooled completely, spread or pipe the frosting.

  12. Sprinkle with cinnamon or top with lemon zest before serving.