INGREDIENTS
Kaka:
- 300 g carrots
- 1 dl brown sugar
- 2 tbsp ground cinnamon
- 1 tbsp ground cardamom
- 2 tsp ground ginger
- 6 eggs
- 5 dl caster sugar
- 2.5 dl neutral oil
- 1 tbsp vanilla sugar
- 1 tablespoon baking powder
- 6 dl wheat flour
Frosting:
- 600 g cream cheese
- 300 g room-temperature butter
- 2 teaspoons vanilla sugar
- 4 dl icing sugar
- grated lime peel
INSTRUCTIONS
- Set the oven to 175 degrees and cover your roasting pan with baking paper.
- Peel the carrots and grate them finely on a grater. In a bowl, mix grated carrots, brown sugar, cinnamon, cardamom and ginger. Set aside.
- Take out a new bowl in which you beat the eggs and granulated sugar, white and fluffy. Then put down the mixture with grated carrots and neutral oil. Mix gently to a smooth batter.
- Sift in vanilla sugar, baking powder and wheat flour. Gently fold into a smooth batter with a spatula.
- Pour the batter into the pan and bake the cake in the lower part of the oven for 40-45 minutes. Allow the cake to cool completely at room temperature before spreading on the frosting.
- You make the frosting by whipping together cream cheese and butter until really creamy.
- Sift down the icing sugar and vanilla sugar. Carefully fold together to a smooth and creamy frosting with a spatula.
- Spread the frosting on the cake when it has cooled and top with the outermost peel from 2 limes.
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