My new favorite carrot cake <3
The ultimate carrot cake with lemon glaze
8-10 servings
Carrot cake:
2 eggs
1 deciliter (100 mililiter) sunflower oil
230 g sugar
70 g dark syrup
140 g plain flour
200 g carrots, grated
1 tsp baking powder
1,5 tsp powdered cinnamon
1,5 tsp powdered ginger
1/3 tsp salt
Glaze:
150 g icing sugar
Juice of 1 small lemon (approx)
Hasselnøddeflager og frysetørret hindbær til pynt
Carrot cake:
In a bowl mix together all the ingredients for the cake. Pour the carrot cake batter into a loaf tin lined with baking paper. Put the cake in the cold oven and turn on the heat. Bake for 1 hour at 180 degrees celsius. Use a toothpick to check for doneness. Cool down the cake and arrange it on a plate for serving. Mix the glaze of icing sugar and lemon juice and spread it on the cake. Sprinkle with hazelnut flakes and freeze-dried raspberries.
