Hversdags95mín

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 450.00 milliliters Jurtaolía; 400.00 grams Hveiti; 2.00 teaspoons Matarsódi; 550.00 milliliters Sykur; 5.00 pieces Egg; 0.50 teaspoons Salt; 2.00 teaspoons Kanill; 500.00 grams Gulrætur; 150.00 grams Valhnetur; 200.00 grams Rjómaostur; 150.00 grams Fínn sykur; 100.00 grams Smjör

Dessert dish from British cuisine

Sara Björnsdóttir

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Inniheldur:GlútenEggHneturMjólkurvörur

Innihaldsefni

Stilltu skammta

450 ml
jurtaolía
400 g
hveiti
9.9 ml(2 tsk)
matarsódi
550 ml
sykur
5
egg
2½ ml(½ tsk)
salt
9.9 ml(2 tsk)
kanill
500 g
gulrætur, grated
150 g
valhnetur
200 g
rjómaostur
150 g
fínn sykur
100 g
smjör

Leiðbeiningar

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For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.