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The better carrot cake recipe!

This carrot cake recipe page is my grandmothers recipe for carrot cake. This carrot cake recipe has been passed on for many generations.

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Carrot Cake Recipe

Ingredients:

1 small carrot +/- 7 ounces (200 g)
butter 7 ounces (200 g)
(fine) white sugar 5 ounces (150 g)
2 eggs
self rising baking powder 7 ounces (200 g)
1 theaspoon cinnamon
white raisins 4,5 ounces (125 g)
3,5 ounces fresh cream cheese (100 g)
4,5 ounces powdered sugar(125 g)
1 bag vanilla suger

About 8 persons and the preparation takes 10 minutes and the waiting 120 minutes

Needed:

Baking paper Square baking tray 8 x 8 inch / 20 x 20 cm (greased)

Preperations:

Place baking paper into the baking tray and preheat your oven to 350 degrees F (175 C). Peel and rasp the carrot carefully. Melt 5 ounces (150 g) butter in the microwave. Blend the butter, rasped carrot, sugar, a knifepoint salt and the eggs in a bowl.

Mix the baking powder and the cinnamon through the egg/carrotmixture. Add the raisins and pour the batter into the baking tray.

Place the carrotcake into the center of your oven for +/- 45 minutes. The cake will become goldbraun and well done. Test it by inserting a toothpick (satepick) into the cake. When it comes out clean the cake is done! Get your cake out of the oven en let it cooldown for at least an hour.

Decoration:

Let the rest of the butter become soft (do not melt it). Mix in the cream cheese, powdered sugar and the canilla sugar with a blender till a smooth frosting araises. Get the cake out of the baking tray and place it on a serving plate. Smear the frosting over the cake and let the frosting drip over the edges. Place the cake into the fridge for about 15 minutes. The frosting will rise a litle. The frosting won't harden completely.

Enjoy your carrot cake!

Nutrition facts:

Per serving: 525 calories - Proteins 7 g - Fat 26 g - Carbohydrates 64 g

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