Myllärin by Helsinki Mills

Carrot cake

Carrot cake. Carrot and cake. Carrot cake!

Carrot cake
Tiedot ainekset ohje

Prepartion

Preparations
45 min
Active time
35 min
Total time
1 h 20 min

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Special diets

L
Lactose free
VG
Vegetarian

Ingredients

1


Ingredients

500 g Carrot grated
4 pcs Egg without shell
3 ½ dl Sugar
1 tsp Vanillin sugar
1 ½ dl Rapeseed oil
2 tsp cinnamon
1 tsp ginger powered
1 tsp cardamom
3 ½ dl Myllärin Baking grade Wheat flour 2 kg
1 tbsp Baking soda, bicarbonate of soda

Frosting

400 g Cream cheese, low-fat, 25% fat, plain, lactose-free
2 dl Whipping cream, 35% fat
powdered sugar
1 dl Almond flakes, roasted

Instructions

  1. Whip the eggs with sugar and vanilla sugar until frothy. Add the grated carrots and spices.

  2. Continue mixing and gradually add the oil in a thin stream.

  3. Mix the flour, baking powder, and baking soda together. Add to the batter.

  4. Spread the batter onto a baking sheet lined with parchment paper, or into a baking dish, depending on how thick you want the cake. Bake in a 160°C (320°F) oven for 25-35 minutes. Test for doneness with a toothpick. If batter sticks to the toothpick, continue baking. Let the cake cool.

  5. Prepare the topping by placing the cream cheese and powdered sugar in a large bowl. Whip the cream in a separate bowl and fold it in. Spread the topping over the carrot cake. Finally, sprinkle roasted almond flakes on top.

Recipe nutritional values / 100g

Values are indicative.

Fiber
1.6 g
Protein
5.0 g
Energy
280.4 kcal
Carbohydrates
24.6 g
Fat
17.7 g
Saturated fat
6.3 g
Salt
0.8 g

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