For me carrot cake is just the perfect dessert to eat in the Autumn. Here in Europe pumpkin desserts are not really popular and as much as I can find some pumpkins in the shops here in Norway, I haven’t seen any pumpkin tarts or pies sold anywhere. My Polish Grandma, on the other hand, really likes pumpkin, but only as a compote, like in this article. But carrot cake seems to be a little less scary to Europeans. So, let’s celebrate the delicious carrot and have some carrot cake.
5 medium carrots
2 1/2 c sugar
3 handfuls of raisins
1 cup rapeseed oil
2 1/2 cups flour
2 tsp vanilla extract
2 tsp baking powder
1 tsp salt
4 tsp ground cinnamon
1/2 cup cream cheese
3 Tbsp powdered sugar
yellow food colouring
1 tsp orange zest
Preheat the oven to 180C/350F.
Grate carrots or use a food processor to get tiny pieces. Add raisins to the carrots and set aside.
In a bowl beat eggs until fluffy while slowly adding sugar, vanilla extract and oil.
In a separate container mix all the dry ingredients: flour, baking powder, cinnamon and salt.
Add the egg mixture into the dry and stir until combined. Add carrots and raisins and stir to distribute.
Pour the mixture to two loaf trays or one round form and one loaf.
Bake for 45 to 50 minutes. Check with a cocktail stick.
To make the frosting combine cream cheese and powdered sugar. Add yellow food colouring and orange zest if using.
Apply frosting only when the cake has cooled down. Store frosted cake in the fridge.
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