If you like carrot cake then you will love this carrot cake. And if you don’t like carrot cake, I’m sure this scrapbook will make you convert to carrot lover. A draft cake that tastes just like carrot cake, with cream cheese frosting and everything. A real dream cake!
The recipe is baked in a circular spring shape with a diameter of 20 cm, giving 6-8 generous pieces.
Ingredients (carrot cake):
2 medium-sized carrots
200 g butter
2.5 dl powdered sugar
1 tsp ground cinnamon
0.5 tsp ground cardamom
2 krm ground ginger
4 eggs
3 dl wheat flour
0.5 dl of brown sugar
Ingredients (cream cheese frosting):
300 g of cream cheese
100 g of soft, room-temperature butter
1.5 dl icing sugar
fresh mint to decorate with
Do this:
Set the oven to 175 degrees (upper and lower heat).
Peel and grate the carrots finely.
Melt the butter in a pot. Let cool.
In a bowl, gently mix together grated carrots, butter, powdered sugar, cinnamon, cardamom, ginger, eggs, wheat flour and brown sugar just just until it comes together to an even batter.
Line your shape with baking sheet paper.
Pour the batter into the mold.
Bake the scraper cake in the middle of the oven for about 25 minutes.
Allow the cookie to cool completely in the refrigerator (preferably overnight or at least 4 hours) before decorating with cream cheese frosting and serving.
To make the frosting easy, whisk together butter and cream cheese to a creamy batter with electric whisk.
Add icing sugar and gently flip to a smooth frosting with licking pot.
Put the frosting in an alcohol bag and decorate your scrapbook or spread it on the scrapbook. Decorate with fresh mint.
