Carrot cake

25/01/2014 14:17

This is my Mother in law's recipe for carrot cake, which I have baked for many years. A real favorite with my son. The same ingredients can be divided into muffin cups, but then it's important to just bake them in a half hour instead of an hour. An old antique pie pan is perfect to use as a serving plate.

Cake base:
4 eggs,
3 cups sugar;
3 cups flour;
2 tsp baking soda,
2 tsp cinnamon
1 tsp salt;
1 tsp vanilla;
1 1/2 cup soy oil,
4 cups carrots.
Glaze:
100 grams butter,
2pts Philadelphia cheese (cheese crème), about 400 grams
250 grams of powdered sugar,
1 tsp vanilla.
Here's how:  Whisk eggs and sugar until frothy. Mix in a separate bowl: flour, baking soda, cinnamon, salt and vanilla sugar. Pour over the egg mixture and whisk a little longer. Grate the carrots on the smallest of the grater, squeeze out all the juice and mix with the oil. Pour over the carrots in the batter and mix with a spoon. Pour everything into a greased baking pan and bake in the lower part of the oven for about an hour at 190 degrees.
Prepare the glaze by stirring together room temperate butter, cheese, powdered sugar and vanilla sugar. Spread the icing over the cake after it has cooled

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden