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Gulerodskage med Frosting - Nem Opskrift - Svampet og Lækker
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Carrot cake with frosting

Recipe for a light, moist carrot cake topped with a generous layer of frosting.
This recipe makes enough for a traybake tin of about 30×22 cm
Course Cake, Dessert
Cuisine Danish
Nøgleord Easy traybake, Traybake
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 360kcal

Ingredients

Carrot cake

  • 350 g carrots, coarsely grated
  • 300 g plain flour
  • 275 g soft light brown sugar
  • 160 g butter
  • 4 eggs
  • 2 1/2 tsp baking powder
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla sugar
  • 1/2 tsp salt
  • Butter for greasing the tin, if needed

Frosting

  • 150 g full-fat cream cheese
  • 100 g butter, at room temperature
  • 200 g icing sugar
  • 1 1/2 tsp vanilla sugar
  • 1 lemon, finely grated zest of

Instructions

Carrot cake

  • Melt the butter in a saucepan and turn off the heat.
    Let it cool for a moment.
  • Whisk the eggs and brown sugar until light and fluffy, then fold in the carrots.
  • Mix all the dry ingredients, sift them into the egg mixture and fold them in with a spatula, whisk or similar.
  • Pour in the melted butter and fold it into the batter too, - stir until you have a smooth, even consistency.
  • Pour the batter into a greased traybake tin or a tin lined with baking paper.
  • Bake the cake in a preheated oven at 180°C, conventional oven (top and bottom heat), for about 35-40 minutes. If you like, insert a skewer to check that the cake is baked through.
  • Let the cake cool completely before topping it with the frosting.

Frosting

  • Beat the butter and icing sugar together until creamy. At first it will look as though it is splitting, as if there isn't enough butter, - but keep beating, it will come together.
  • Fold the cream cheese into the buttercream along with the vanilla sugar and finely grated lemon zest, - mix everything thoroughly but quickly.
  • Spread a generous layer of frosting over the cake and keep it in the fridge until serving.
    The cake is at its very best freshly made, - but it keeps perfectly well in the fridge. The cake firms up once chilled, and the crumb becomes drier and denser.
    Take it out 20-30 minutes before serving.

Nutrition

Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 309mg | Potassium: 147mg | Fiber: 1g | Sugar: 31g | Vitamin A: 4247IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg