Carrot cake

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YOU NEED

3 organic eggs

3 dl caster sugar

3 dl wheat flour

1 teaspoon vanilla sugar

3 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1 pinch of salt

1 1/2 dl sunflower oil

4 1/2 dl grated carrots

Cream Cheese Frosting

60 g soft butter

4 dl icing sugar

1 teaspoon vanilla sugar

Peel of 1 lime

100 g philadelphia cheese

Cherry carrots as decoration

DO THIS

Set the oven to 150 degrees.

Whisk eggs and powdered sugar white and fluffy.

Mix all dry ingredients and turn them into the egg batter.

Add sunflower oil and grated carrots.

Fill the batter into a greased pan and breaded cake tin with removable edge, 24 cm in diameter.

Bake in the middle of the oven for about 55 minutes. Try with a stick, it should not be sticky.

Let the carrot cake cool.

Cream Cheese Frosting

Whisk all ingredients creamy.

Spread the frosting over the carrot cake.

Decorate with icing carrots.