12   175°C      40 min  

2 dl granulated sugar

2 egg

2 dl flour

1 tsp baking powder

1 tsp bicarbonate of soda

1 tsp vanilla sugar or 1 ml vanilla powder

1 tsp ground sweet cinnamon

0.5 dl rapeseed oil

3 dl carrot grated

100g cream cheese

30g butter

1.5 dl icing sugar

1 tsp vanilla sugar or 1 ml vanilla powder

Whisk egg and sugar until puffy. Mix the dry ingredients together and gently stir down with the eggs. Add oil and carrot. 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.

* or 1 tsp vanilla sugar

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