Carrot cake
6
Carrot cake with cream cheese frosting, about 31 cm tin.
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Flour|300|g
Sugar|150|g
Brown sugar|100|g
Baking powder|1|sachet
Cinnamon|1|tsp
Olive oil|18|cl
Grated carrots|500|g
Eggs|4|pcs
Salt|1|pinch
Walnuts|50|g

Icing sugar|160|g
Cream cheese|120|g
Soft butter|120|g
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Grate the carrots.
In a bowl, mix sugar, brown sugar, eggs, walnuts and carrots.
In a second bowl, mix flour, baking powder, salt and cinnamon. Fold into the first mixture.
Add the olive oil and mix.
Pour into a cake tin about 31 cm in diameter.
Bake 60 min at 180 °C. Set aside and let cool.

For the frosting: add the icing sugar to the cream cheese, then the soft butter. Mix. Add the rest of the cream cheese and whisk.
Spread the frosting over the cooled cake.
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The longer the batter rests, the more the flavours and texture develop: prepare the batter the day before if possible.
Best enjoyed the next day for fuller flavour.
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dessert
cake
carrot
frosting
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Easy
Best served cold
No
By hand ~ cutlery
Medium
Mild
Medium
Frosting may soften
Mild spice and nut aroma
