Carrot cake à la Bullerbü

Ingredients for 1 servings:

• 100 g butter, warm
• 250 g sugar
• 2 carrots
• 3 eggs
• 200 g flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 25 g butter
• 250 g cream cheese (Philadelphia)
• 150 g powdered sugar
• 1 tsp vanilla sugar
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Swedish morotskaka

Preheat the oven to 175 degrees Celsius. For the cream, melt the butter and let it cool. Stir in the Philadelphia, powdered sugar, and vanilla sugar. Chill the Philadelphia cream. For the cake batter, combine the butter and sugar, gradually adding the eggs. Peel the carrots, finely grate them, and stir them into the batter. Mix the flour with the baking powder and cinnamon and stir them into the batter. Pour the batter into a greased (or floured or breadcrumbed) 24 cm cake pan. Bake the cake on the bottom rack for about 40 minutes. Spread the cream over the cooled cake and garnish with grated carrots or decorative carrots. Chill until ready to serve. Tip: If you like, you can stir dark chocolate pieces or nuts into the batter.