CARROT CAKE

According to the food historians, our modern carrot cake most likely descended from Medieval carrot puddings enjoyed by people in Europe. Historic evidence suggests Arab cooks of the
carrots are an old world food imported to the Americas by European settlers. During those times sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The popularity of carrot cake was probably revived in Britain because of rationing during World War II.

Serves 12-16
1 hour 30 minutes
593 - 791 kcal per serving


Ingredients

• 3 eggs
• 3 dl granulated sugar
• 3 dl flour
• 1 tsp vanilla sugar
• 3 tsp baking powder
• 1,5 tsp ground cinnamon
• 1 tsp ground cardamom
• 0,5 teaspoon ground ginger
• 1 pinch of salt
• 1,5 dl sunflower oil
• 4,5 dl grated carrots

Frosting

• 60g soft butter
• 4 dl powdered sugar
• 1 tsp vanilla sugar
• Zest of 1 lime
• 100 g cream cheese e.g. Philadelphia

Method

1. Preheat the oven to 150 degrees.
2. Beat the eggs and granulated sugar until pale and fluffy.
3. Mix all the dry ingredients and fold them into the egg mixture.
4. Add the sunflower oil and grated carrots.
5. Add the batter into a greased round cake pan with a removable bottom, 24 cm in diameter.
6. Cook in center of the oven for about 55 minutes. You can check to see if the cake is cooked by poking a toothpick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer.
7. Leave the carrot cake to cool.

Frosting

1. Mix all the frosting ingredients together.
2. Spread generously over the top of the cake. 
3. Finish off with a sprinkling of grated carrots