Carrot Cake

Name: Carrot Cake
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 150 g Butter; 200 g Sugar; 3 pcs Egg; 300 g Carrot, Norwegian, raw; 230 g Wheat flour; 100 g Nuts, walnuts, english; 2 tsp Baking powder; 300 g Cheese, cream; 100 ml heavy cream

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A tender carrot cake with walnuts and cream cheese frosting. A classic dessert featuring a fluffy sponge and airy layers.

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Method

Finely grate the carrots or pulse them in a food processor, and chop the walnuts.

Cream the softened butter with the sugar, then mix in the eggs, walnuts, flour, and baking powder, beating until smooth.

Divide the batter in half, grease a baking pan with butter, and pour in the first half.

Bake in a preheated oven at 350°F (180°C) for 30–35 minutes, then let cool.

Repeat the baking process with the second half of the batter.

For the frosting, combine the cream cheese with heavy cream and sugar, and whip until fluffy.

Spread the frosting over the cooled cake layers and chill in the refrigerator for 2–3 hours, or preferably overnight.

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Carrot Cake

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