Carrot Cake

Difficulty: Easy
Time: 1 hour 15 minutes

Ingredients

• 320 g self rising flour + 2 Tbsp
• 200 g fine crystal sugar
• 100 g light brown sugar
• 320 g grated carrots
• 4 eggs
• 320 ml olive oil
• 1 Tbsp cinnamon
• 1 tsp nutmeg (optional)

• 160 g creamcheese (type Philadelphia) on room temperature
• 100 g butter on room temperature
• 500 g powdered sugar —> Do way less!!!
• 1 tsp vanilla extract

Instructions

1. Heat oven to 180 °C
2. Put the carrots in a bowl and mix in 1 tablespoon of flour. This helps distribute the carrots evenly throughout the batter.
3. In a large bowl, combine the sugar (both white and brown), oil, and eggs. Mix well.
4. Then add the flour, cinnamon, and nutmeg. Stir with a whisk until just combined. Avoid overmixing, as this can make the batter tough. Fold in the carrots.
5. Line a loaf pan with baking paper and pour in the batter. Smooth the top evenly.
6. Bake in the oven for 55-65 minutes. After 55 minutes, check by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done.
7. Let the carrot cake cool on a wire rack while you prepare the simple cream cheese topping.

1. Mix the cream cheese and butter together with a whisk until you get a smooth mixture.
2. Optionally, add the vanilla extract. Sift the powdered sugar and mix it in as well. If the topping is too thick, add the tablespoon of water.
3. Generously spread the topping over the cooled cake. Enjoy!

source: https://www.kokerellen.be/wortelcake/

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