Recipe for carrot cake with cream cheese frostingThis nordic or Danish carrot cake is perfect for the whole family. It is a spongy and moist carrot cake with a sweet and acidic cream cheese topping. It is easy and quick to make, and it tastes amazing.
Whisk brown sugar, eggs, and oil until light and fluffy - I use my mixer with a whisk on.
Mix flour, salt, vanilla sugar, cinnamon, ginger, baking soda, and baking powder, and sift it into the bowl with the beaten egg, brown sugar, and oil.
Grate 4 large carrots and put them on top, carefully turn the dough with a spatula until the dough is completely smooth and without lumps of flour.
Put the dough in an ovenproof dish or a baking sheet with high edges of about 25 × 35 cm. Alternatively, you can use a springform pan of 28-30 cm in diameter.
Bake the cake in the middle of the oven at 180 degrees Celcius for 40-45 min.
Stick into the cake when the time has passed, so you are sure it is finished baking. There should be no dough hanging on the needle or knife when you pick it up.
Allow the cake to cool completely before adding the cream cheese frosting.
Cream cheese frosting:
When the cake is completely cooled down, the cream cheese is made.
Whip soft butter and icing sugar together with lemon zest and a little lemon juice. Then stir in the cream cheese and, season with more lemon if necessary.
Spread the cream cheese on the cake and sprinkle with chopped walnuts.