4 deciliters of sugar
4 deciliter of plain flour
2 teaspoons of baking soda
2 teaspoons of powdered cinnamon
1 teaspoon of homemade vanilla sugar
2,5 deciliter of neutral vegetable oil (rapeseed or sunflower)
Grated Carrots (ca. 6 deciliters)
200-250 grams of Philadelphia Cheese
150 grams of powdered sugar
Zest and juice of one lime
Zest of one lime (for decoration)
Making Carrot Cake with Lime Frosting
Put your oven to 190 degrees Celsius. Crack the eggs in a bowl and add the sugar. Whisk until it becomes as fluffy mass. Sift in flour, baking soda, cinnamon and vanilla sugar and fold it in gently. Add oil and grated carrots and stir in gently. Take out a cake tin 24-26 centimeters in diameter and cover it with baking paper. Add the cake mass to the tin and put it in the middle of the preheated oven for about 50 minutes. Use a cake pin to check that it is baked all the way through. Leave to rest in the form on a baking grid until it has cooled down. (It can help to turn it upside down, as it becomes more even on the top). When the cake has cooled down it’s time to begin with the frosting.
Add the cream cheese to a bowl and sift in the powdered sugar. Grate in the lime zest, remember to wash it thoroughly before hand, cut it in half and add the juice. Taste the frosting and add more lime or more powdered sugar to fit your taste buds. Instead of lime you can also melt chocolate and shape into forms on a baking sheet, when the chocolate has stiffened you can set the shapes around and on top the cake. I did this for Halloween, alas I forgot to take a picture.
Tip: This cake tastes better the longer it sits in the fridge. I found it tasted the best after 3 days, if you allow it to last for that long it is :)