Carrot Cake

Even my boyfriend, who usually is not a huge fan of sweet desserts, likes this moist cake. This recipe is big enough for an oven sized baking tray.

4 eggs
3 dl sugar
4 dl flour
2 tsp bicarbonate of soda
1-2 tsp vanilla sugar 1-2 tsp ground cinnamon
2 dl vegetable oil
6 dl grated carrot (maybe 3-5 carrots depending on their size)

topping:

200 g cream cheese
100 g butter
300 g icing sugar
1-2 tsp vanilla sugar

crushed almonds for decoration

- Mix the dry ingredients (flour, soda, vanilla sugar and cinnamon) in a bowl, peel and grate the carrot and mix it with the oil.
- Beat the eggs and sugar until foamy and add the dry ingredients, oil and carrot to the mixture.
- Spread on a big baking tray lined with baking paper.
- Bake at 225 degrees for about 15 minutes and let cool.
- Mix room temperature butter and soft cheese together and then sieve in the vanilla sugar and icing sugar and mix with a spoon.
- Spread on top of the sponge and sprinkle with crushed almonds.