carrot cake

 

Carrot cake is one of my absolute favorite things in this world.

It is one of the few things that have always remained a constant favorite of mine, it’s the perfect cake to enjoy with a cup of tea, when one feels a bit sad and needs cheering up or even for desert after dinner. It’s the simply the best cake, according to me.

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Carrot cake

3 eggs

1 ¼ cups/ 3 dl sugar

1 & 2/3 cups / 4 dl flour

½ tsp. vanilla extract

4 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

2 cups /4 ½ dl grated carrots

1 cup/ 2 ½ dl sunflower oil

Frosting

7 oz. / 200g cream cheese

3 ½ oz. /100g room temperature butter

zest from 1 organic lemon

2 cups / 4.5 dl of icing sugar

Decoration

Chopped hazelnuts

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Method

cake 

  1. Preheat the oven to 350 F/ 175°C
  2. Whisk eggs and sugar until fluffy and light light yellow.
  3. Mix all dry ingredients in a separate bowl. Carefully fold them into the egg batter.
  4. Add oil and grated carrots. Stir until a even batter.
  5. Dress a spring form with parchment paper.
  6. Bake for about 40 minutes.
  7. Put a side and let cool. When its cold start with the frosting

 

Frosting:

  1. Whisk cream cheese and room temperate butter until soft. Zest one lemon and add it. Add icing sugar mix until you get your desired consistent of frosting.
  2. Spread the frosting on top of the cake.
  3. Sprinkle chopped hazelnuts on top of the cake.
  4. Done!

 

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Love 

charlie xx

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