Carrot cake with cream cheese frosting

Name: Carrot cake with cream cheese frosting
Prep time: 15 min
Total time: 1 h 55 min

June 17, 2015

Prep 15 min Total 1 hr 55 min

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

Makes 1 cake

the cake

the wet stuff

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

the dry stuff

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

frosting

200 g cream cheese
125 g of butter
250 g frosting sugar
the zest from 1 grated lemon
the juice from 1 lemon
100 g of chopped nuts, for garnish

the cake

the wet stuff

225 g dark brown sugar
1 tsp vanilla sugar
1½ dl oil without taste
3 eggs
225 g of grated carrot (about 13 oz with skin)

the dry stuff

200 g white flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1½ tsp cinnamon
50 g of chopped nuts

frosting

100 g cream cheese
65 g of butter
120 g frosting sugar
the zest from ½ grated lemon
the juice from ½ lemon
50 g of chopped nuts as garnish

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.