
I love carrot cake! Always have and, probably, always will. Although, I always get stuck while making it just because the normal recipe requires a lot of canola oil, which I never seem to have at home. Therefore, this version is a little easier, and made out of a normal sponge cake. I even used the classic mold with the hole in the middle and just filled it with a sunflower for the pretty look of it! Nonetheless, this cake won’t disappoint any of you carrot-cake-lovers. It’s just as delicious.
Recipe / Recept
3 eggs / 3 ägg
1.2 cups of sugar / 3 dl socker
1 cup of flour / 2.5 dl mjöl
1.5 tsp baking powder / 1.5 tsk bakpulver
1 tsp of vanilla extract / 1 tsk vaniljsocker
1/3 stick of butter / 75 g smör
1/2 cups of water / 1 dl vatten
2 carrots, grated / 2 morötter, rivna
1.5 tsp of cinnamon / 1.5 tsk kanel
1.5 tsp cardamom / 1.5 tsk kardemumma
Frosting
1 package of cream cheese / 1 paket cream cheese
1 small lemon, zest and juice / 1 liten citron, skal och saft
powdered sugar after taste / florsocker efter smak

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.
2. Spray or grease a baking form. / Smöra och bröa en form.
3. Whisk egg and sugars fluffy. / Vispa ägg och socker fluffigt.
4. Melt the butter. / Smält smöret.
5. Mix in flour, baking powder and vanilla. / Blanda i mjöl, bakpulver och vaniljsocker.
6. Pour in butter and water and mix. / Blanda i smör och vatten och blanda.
7. Grate the carrots and stir in. / Riv morötterna och blanda i.
9. Add the spices. / Lägg i kryddorna.
9. Bake for about 30-40 min or until done. / Grädda ca 30-40 min eller tills färdig.
10. Let cool and flip on a plate. / Låt svalna och vänd på en tallrik.
11. For the frosting; wash the lemon and grate the zest. / Till frostingen; tvätta citronen och riv skalet.
12. Mix zest, juice and cream cheese. / Blanda skal, saft och cream cheese.
13. Add in sugar after taste. / Blanda i florsocker efter smak.
10. Done! / Klart!






