Carrot cake with cream cheese frosting

Carrot cake with cream cheese frosting. © kvalifood.com

I used to think that carrot cake was an abomination. A dry and boring things that women ate while feeling guilty. But Karin’s recipe is not at all healthy, and it does not taste so either. It tastes juuuust right. So I thank her for the recipe.

Ingredients

For 2 cakes in spring forms or one cake in a large roasting pan.

The cake

The wet stuff

  • 16 oz (450 g) dark brown sugar
  • 1 ½ tsp vanilla sugar
  • 1 1/3 cop (3 dl) oil without taste
  • 6 eggs
  • 19 oz (550 g) of grated carrot (about 26 oz (750 g) with skin)

The dry stuff

  • 14 oz (400 g) white flour
  • 1 tbsp baking powder
  • ½ tbsp baking soda (1 ½ tsp)
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2½ oz (75 g) of chopped nuts

Frosting

  • 7 oz (200 g) cream cheese
  • 4½ oz (125 g) of butter
  • 9 oz (250 g) frosting sugar
  • the zest from 1 grated lemon
  • the juice from 1 lemon
  • 3½ oz (100 g) of chopped nuts for garnish

For 1 cake in a spring form (half portion).

The cake

The wet stuff

  • 8 oz (225 g) dark brown sugar
  • 1 tsp vanilla sugar
  • 3/4 cop (1½ dl) oil without taste
  • 3 eggs
  • 9½ oz (225 g) of grated carrot (about 13 oz (375 g) with skin)

The dry stuff

  • 7 oz (200 g) white flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ tsp cinnamon
  • 1½ oz (50 g) of chopped nuts

Frosting

  • 3½ oz (100 g) cream cheese
  • 2½ oz (65 g) of butter
  • 4½ oz (120 g) frosting sugar
  • the zest from ½ grated lemon
  • the juice from ½ lemon
  • 1½ oz (50 g) of chopped nuts as garnish

http://www.youtube.com/watch?v=zkp73FGh8cg

Directions

Mix the wet ingredients separately. Including the sugar.

Mix the dry ingredients.

Mix them together.

Bake at 365°F (185° C) for approx. 30-40 minutes.

If you you use a large roasting pan instead of 2 spring forms you must bake it a little less time. Check the dough by sticking in a trussing needle, knitting needle, small knife, or the like. If there is no dough when you pull it out, the cake is done.

Let the cake cool completely.

Whisk the glaze together and spread it over the cake. Beat for at leat 5 minutes so it becomes light and airy.

If you prefer, you can garnish with a little chopped hazelnuts.

Cool down before serving. Is best the next day.

Notes

The cake is also an excellent base for a wedding cake.

If you use a spring form it should bake for approx. 40 minutes.

If you use a large roasting pan it should bake for approx. 30minutes.

If you use a fresh cheese instead of a cream cheese, you cannot whip the frosting as airy. It can also be a benefit the frosting if you whip in an egg yolk to make it creamier.