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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A light version of an old favorite Ingredients:
50 g butter |
200 ml sugar |
2 eggs |
200 ml flour |
300 ml of finely grated carrots |
1 teaspoon cinnamon |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon vanilla extract |
50 g butter |
200 ml powdered sugar |
30 g philadelphia cream cheese |
1 teaspoon vanilla extract |
1 tablespoon honey |
Directions:
1. Mix butter, vanilla extract and sugar together. Add in the egss. Blend in the flourm, cinamon and baking powder. Mix well and add the carrots.
2. Put it in a baking pan and bake for 30 minutes at 175 celcius.
3. Once the cake has baked, let it stand until it is cool to the touch. cirka 20 minutes.
4. Icing.
5. Mix all the ingredients together until it is smooth and creamy. Spread it on the cool cake and place the cake in the freezer for about 15 minutes.
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