Carrot cake is one of the best cakes in the world, but although it has fruit in it, it’s not that light! I’ve tried to re arrange the recipe a bit to let you have a slice of your favourite cake every time you want (or need).
For the cake:
- 225 of salted butter
- 225 gr of sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 225 gr of self raising flour
- 2 grated carrots
For the icing:
- 50 gr of soft cheese
- 50 gr of butter
- 80 gr of icing sugar
- 2 tablespoon of grated almonds
To bake this lovely easy cake you will need a loaf tin and an electric mixer.
Cream the eggs with the sugar and add the vanilla extract. It has to double his volume. Add the softened butter and the grated carrots and keep mixing well. When it’s all folded in, add in 2 or 3 rounds the sifted flour. The more you whisk now the better your cake will be. The secret with loaf cakes is to whip the mixture as much as you can to add air to the ingredients.
Bake your cake in a preheated oven for about 40/50 minutes (time changes with every oven) at 180 degrees or until the surface is stable and if priced with a knife, it comes out dry.
While your cake cools mix all together the ingredients for the icing except for the almonds and when your cake is completely cool spread it on the top and sprinkle it with the almonds after you have put your cake on a serving plate.