Spring is coming even in Copenhagen, too! In the last couple of days we’ve been lucky to see the SUN (!) and feel its warmth so a I took a fancy to bake a carrot cake.It’s a super easy and moist recipe. I baked the cake in a cake pan with a diagonal of 18 cm.
300 g flour or 200 g flour + 100 g chopped walnut
300 g grated carrot
250 g icing sugar (I decreased this quantity)
150 ml oil
2 teaspoons vanilla extract
2 teaspoons baking powder
1 pinch ground cinnamon
100 g cream cheese
50 g unsalted butter
100 g icing sugar
Peel and grate the carrot. Beat the eggs with the sugar and mix carefully the oil, too. Add to this mass the carrot, the flour and the rest of the ingredients. Bake at 180°C until a wooden pick inserted in the middle comes out clean.
Tips: I added less sugar to the eggs and I added some honey to the mass, plus some chopped dark chocolate.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth. I also added some lemon juice to the frosting.