Carrot cake (carrot cake)

Name: carrot cake (carrot cake)
Cook time: 30 min
Total time: 190 min
Yield: 8
Ingredients: 150 g unsalted butter extra to grease; 1 winter carrot thinly grated; 150 g fine cristalsugar; 2 medium sized egg; 1 mespoint salt; 200 g self raising flour; 1 tl cinnamon; 125 g white raisins bag of 250 g; 50 g unsalted butter; 100 g fresh cream cheese tub 150 g; 125 g powdered sugar; 1 bag vanilla sugar

Making carrot cake? This is a tasty recipe with raisins and glaze of cream cheese and sugar.

Ingredients

Kitchen Stuff

1 baking form (20 x 20 cm)
1 baking paper
1 satepper

Directions

Preheat the oven to 175 ° C.
Grease the baking tin and cover with baking paper. Melt the butter in a pan.
Mix the butter, carrot, sugar, eggs and salt with a mixer or whisk in a bowl.
Sift the flour over the egg-root mixture and whisk in the cinnamon.
Stir in the raisins and pour the batter into the baking tin. Bake the carrot cake in the middle of the oven in about 45 minutes until golden brown and done.
Test the doneness with a skewer (the stick has to be clean from the cake). Remove the cake from the oven and leave to cool for at least 1 hour.
Let the rest of the butter soften. Stir in the cream cheese, icing sugar and vanilla sugar with a mixer until a smooth glaze is formed.
Remove the cake from the baking tin and place on a plate. Spread the glaze with a spatula over the cake and let the glaze drip along the edge.
Put the cake in the fridge for another 15 minutes so that the glaze will rise again (the glaze will not be completely hard).
Cut the cake into 4 blocks and halve diagonally or straight.