Carrot Cake

12 175°C 40 min

2 dl (200 ml) sugar
2 eggs
2 dl (200 ml) flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 ml vanilla powder
1 tsp ground cinnamon
0.5 dl (50 ml) oil
3 dl (300 ml) grated carrots

Topping:
100 g cream cheese
30 g butter (room temperature)
1.5 dl (150 ml) icing sugar
1ml vanilla powder

Whisk egg and sugar until puffy. Mix the dry ingredients together and gently stir down with the eggs. Add oil and carrots. Pour in a buttered spring form and cover with bread crumbs. Bake for about 40 minutes in 175°C.

Mix the ingredients for the topping until it’s smooth. Spread over the cake when it has cooled.

Carrot Cake