Carrot cake

Ingredients for 1 servings:

• 500 g brown cane sugar
• 300 ml oil
• 4 eggs
• 500 g wheat flour
• 2 tsp baking powder
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• 6 carrots
• ½ can pineapple
• Grease for the tray
• 2 tbsp butter, melted
• 1 pack of cream cheese (1/2 – 1 pack)
• 3 tbsp lemon juice
• 250 g powdered sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

delicious carrot cake, an insider tip

Mix the sugar and oil in a bowl with a mixer, then add the eggs one at a time, beating well. In a second bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Add a spoonful at a time to the batter in the first bowl and mix well (the batter will be sticky and thick!). Finally, grate the carrots and chop the pineapple, then fold in. Spread the batter on a greased baking sheet. Bake in a preheated oven at 175°C for about 35 minutes. For the glaze, whisk together 2 tablespoons of melted butter, 1/2 – 1 package of Philadelphia cream cheese, 3 tablespoons of lemon juice, and 250g of icing sugar until creamy and spread over the cooled cake.