Carrot cake
- From
- Gunnhildur
- Oven
- 180 °C180 °C (350 °F)
Ingredients
Cake
- 300 g plain flour (5 dl (about 2 cups))11 oz plain flour (5 dl (about 2 cups))
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda (baking soda)
- 1 tsp salt
- 2 tsp ground cinnamon (about 4 g)
- 1 tsp ground nutmeg
- 300 g sugar11 oz sugar
- 2 dl vegetable oil (190 g)¾ cup vegetable oil (190 g)
- 4 eggs
- 5 dl carrots, grated (350 g)2 cups carrots, grated (350 g)
- 250 g walnuts, chopped9 oz walnuts, chopped
Cream cheese frosting
- 1 tub cream cheese (a large 400 g tub)
- 200 g icing sugar (powdered sugar)7 oz icing sugar (powdered sugar)
- 2–3 tsp vanilla extract
- ½ lemon, juice only
Method
Cake
- Heat the oven to 180°C and grease a large tin (e.g. a 26 cm springform or a 23 cm x 33 cm traybake tin).Heat the oven to 350 °F and grease a large tin (e.g. a 10 in springform or a 9 in x 13 in traybake tin).
- Whisk the eggs and sugar together, then whisk in the oil.
- Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg and stir them in.
- Fold in the grated carrots and chopped walnuts and spread the batter in the tin.
- Bake at 180°C for 1 hour on the bottom shelf. Let the cake cool completely before icing.Bake at 350 °F for 1 hour on the bottom shelf. Let the cake cool completely before icing.
Cream cheese frosting
- Beat the cream cheese, icing sugar, vanilla and lemon juice together and taste to adjust. Spread over the cooled cake.
As she wrote it
Gulrótarkaka
(Gunnhildur
5 dl. 300 gr. hveiti - 2 tsk. Lyftid.
1 1/2 tsk. natron - 1 tsk. salt
2 tsk. -4gr. kanill - 1 tsk. múskat
300 gr. sykur - 2 dl. 190 gr olía
4 egg - 5 dl. (350 gr.) gulrætur
+ 250 gr. hnetur (valhnetur)
Bak. 1 klst. 180°C neðst
Krem:
1 stór (400 gr) askja Rjómaostur
200 gr. flórsykur - 2-3 tsk. vanilla
safi úr 1/2 sítr. smakka til