Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 Large Carrots, Grated (approx. 300g); 3 Eggs; 300ml Sugar; 300ml Plain Flour; 3 tsp Baking Powder; 33ml Cooking Oil; 100g Cream Cheese; 60g Softened Butter; 400ml Icing Sugar; 2 Limes (grated zest)

Dessert · Prep 20 min · Cook 30 min · 0 hearts · By Alicja N

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Ingredients

3 Large Carrots, Grated (approx. 300g)
3 Eggs
300ml Sugar
300ml Plain Flour
3 tsp Baking Powder
33ml Cooking Oil
100g Cream Cheese
60g Softened Butter
400ml Icing Sugar
2 Limes (grated zest)

Method

Set the oven to 175°C (fan-assisted), otherwise 200°C, and line the bottom of a springform with a sheet of baking paper. You don't need to grease the sides.
Peel and grate the carrots.
Whisk the egg and sugar until fluffy with an electric whisk.
Stir in the flour and baking powder and then the carrots and oil, mixing to a smooth batter.
Pour the mixture into the tin and bake in the bottom half of the oven for approximately 30 minutes.
Allow the cake to cool before loosening from the tin.
Whisk the ingredients for the frosting with an electric whisk until smooth.
Place the cake on a dish and spread the frosting over the cake.

Notes

Virtually all cafés in Sweden now serve carrot cake - perhaps it's the easiest way of getting our kids to eat root vegetables? I've simplified the recipe to make it easier to memorise.