Carrot cake with cream cheese topping

Ingredients for 1 servings:

• 450 g flour
• 400 g sugar
• 90 g desiccated coconut
• 1 tsp cinnamon
• 1 tsp baking soda
• 280 g carrot(s), grated
• 260 g oil, neutral
• 2 tsp vanilla extract, or vanilla sugar
• 1 can of mandarin orange(s), with juice
• 3 eggs
• 200 g cream cheese
• 30 g butter, melted
• 1 tsp vanilla extract
• 1 ½ packs of powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 27 minutes; Total time approx. 57 minutes

Grandma’s recipe from Canada, for 20 pieces

Batter: Add all ingredients to a bowl in any order. Add the mandarins and their juice. Mix everything thoroughly with a spoon, not an electric mixer. I pour the batter into a cake frame that can be adjusted in length and width and line it with baking paper. My size is 30 x 40 cm. Preheat oven to 180°C and bake for about 25-27 minutes. The cake is ready when a wooden skewer tests the batter and it no longer feels sticky. If you use a springform pan for this amount of batter, the cake will be correspondingly taller and will need about 50 minutes. Topping: Mix together the cream cheese, powdered sugar, melted butter, and liquid vanilla. If you don’t have liquid vanilla, vanilla sugar will work, but add an extra teaspoon of melted butter or water. Don’t despair at first; the dusty mixture will turn into a wonderful cream. Spread the topping on the completely cooled cake. The cake is easy to prepare and can be kept fresh in the refrigerator.