Been a while since I updated a post, but I found the recipe from my favorite carrot cake!
This one is NOT very healthy, but we need to treat ourselves once a while right? 🙂
So here you go!
- 200 gram butter
- 1 small carrot (thinly grated)
- 150 gram caster sugar
- 2 eggs
- 200 gram self-raising flour
- 1 tsp cinnamon
- 125 gram white raisins
- 100 gram of fresh cream cheese
- 125 gram icing sugar
- 1 small package vanilla sugar
greased square baking tray (20 x 20 cm) greased
how to prepare:
Preheat the oven to 175 ° C.
Place the parchment paper on the bottom of the baking tray.
Melt 150 grams of butter. Mix the butter, carrot, sugar, eggs and a pinch of salt with a mixer or whisk in a bowl. Meng de boter, wortel, suiker, eieren en een mespunt zout met een mixer of garde in een kom. Zeef het bakmeel boven het ei-wortelmengsel en klop de kaneel erdoor. Roer vervol
Sift the flour over the egg-carrot mixture and at the cinnamon. Whisk again. Then stir in the raisins and pour the batter into the baking tin.
Cook the carrot cake in the middle of the oven for about 45 min. Until golden brown.
Test for doneness by pricking the cake with a skewer (the stick should come out clean from the cake). Remove the cake from the oven and let cool for at least 1 hour. Let the rest of the butter to soften (not melt). Stir in cream cheese, powdered sugar and vanilla sugar through it with a mixer, until a smooth glaze. Remove the cake from the tin and place on a serving dish. Spread the glaze over the cake with a spatula and let the glaze drip along the edge. Put the cake for 15 min. In the refrigerator so that the glaze again some early stiffening (the enamel is not hard). Cut the cake into 4 blocks and halve diagonally or straight.
And voila! It looks like the one I’ve pictured. 🙂 Hope you’ll like it!