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+Carrot cake
+6
+Carrot cake with cream cheese frosting, about 31 cm tin.
+---
+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
+---
+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.
+---
+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.
+---
+dessert
+cake
+carrot
+frosting
+---
+Easy
+Best served cold
+No
+By hand ~ cutlery
+Medium
+Mild
+Medium
+Frosting may soften
+Mild spice and nut aroma