Carrot Cake
A simplified, memorizable Swedish-style carrot cake that's light, fluffy, and perfect for kids and adults alike.
Method
- 01
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.
- 02
Peel and grate the carrots.
- 03
Whisk the egg and sugar until fluffy with an electric whisk.
- 04
Stir in the flour and baking powder and then the carrots and oil, mixing to a smooth batter.
- 05
Pour the mixture into the tin and bake in the bottom half of the oven for approximately 30 minutes.
- 06
Allow the cake to cool before loosening from the tin.
- 07
Whisk the ingredients for the frosting with an electric whisk until smooth.
- 08
Place the cake on a dish and spread the frosting over the cake.
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