Carrot Cake
Ingredients for the cake
2 eggs
150 gr thin cane sugar
1 teaspoon ground cinnamon
150 gr melted butter (or vegetable oil)
225 gr flour
1/2 tbsp yeast
70 gr chopped walnuts
100 gr grated carrots
To make Frosting
350 gr icing sugar
60 gr butter, softened
250 gr cream cheese, softened
3 tbsp lemon juice
1 teaspoon vanilla extract
2 eggs
150 gr thin cane sugar
1 teaspoon ground cinnamon
150 gr melted butter (or vegetable oil)
225 gr flour
1/2 tbsp yeast
70 gr chopped walnuts
100 gr grated carrots
To make Frosting
350 gr icing sugar
60 gr butter, softened
250 gr cream cheese, softened
3 tbsp lemon juice
1 teaspoon vanilla extract
In a large bowl, beat together eggs, butter (or oil), cane sugar and yeast. Mix in flour and cinnamon. Stir in carrots and fold in walnuts. Pour into prepared pan. Preheat oven to 180°C and bake in for 50-60 minutes. To make Frosting: In a medium bowl, combine butter, cream cheese, sugar, lemon juice and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
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