Danish carrot cake with cream cheese topping

Ingredients for 1 servings:

• 275 g wheat flour type 405
• 4 eggs
• 375 g carrot(s)
• 300 g sugar, brown with cane sugar syrup (Brun Farin*)
• 75 g walnut kernels
• 200 ml sunflower oil
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp baking soda
• 2 tsp cinnamon powder
• 400 g cream cheese
• 100 g butter
• 200 g powdered sugar
• 2 tsp vanilla sugar
• 30 g walnut kernels

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Gulerodkage with ostecreme

Chop the walnuts to the desired size or crush them with your fingers, and grate the carrots. Mix the sugar with the oil and then stir in the eggs. Now add the remaining dry ingredients (including the walnuts) and mix everything well until smooth. Then fold in the carrots. Line a baking dish (approx. 24 x 32 cm) with baking paper and pour in the cake batter. Bake the cake in the oven at 180 degrees (top/bottom heat, middle rack) for approx. 45 minutes. Five minutes before the end of the baking time, check with a wooden skewer whether the cake is cooked through. Let the cake cool. Using a hand mixer, mix the cream cheese with the softened butter, sugar, and vanilla sugar, then spread it over the cooled cake. Finally, sprinkle with chopped walnuts. *Brun Farin is a mixture of brown sugar and cane sugar syrup (available in Denmark or online).