Carrot Cake

This cake was served in my confirmation party and have been one of my favourites since. 

I had to modify the recipe a bit because I couldn't find the same kind of processed cheese here in Italy for the topping but this version was actually really good :)

CARROT CAKE

Base:

4 medium carrots 

2 eggs

200 g sugar

2 teaspoons cinnamon

1/2 teaspoon cardamom

1 teaspoon baking powder

1 teaspoon baking soda

130 g (2dl) white flour

100 g (1,5dl) almond flour

150 g butter (melted)

Topping:

150 g soft processed cheese (not the slices but the little cubes)

150 g Philadelphia

250 g icing sugar

2 teaspoons vanilla sugar

50 g butter (room temperature)

+ toasted almond flakes on top

Preheat oven to 200 C. Prepare a spring cake tin with baking paper covering the bottom and 2 cm on the lines.

Grate carrots. In a bowl whisk eggs and sugar into a foam. Mix all the dry ingredients (white flour, baking powder, baking soda, cinnamon, cardamom, almond flour), add them, milk and melted butter into egg-sugar foam.

Then add grated carrots and mix carefully. Pour the mix into the cake tin and bake in the middle of the oven for 15-20 minutes until the top of the cake turns golden brown. Let cool, remove from the cake tin, place upside down on a serving plate and remove the baking paper.

Prepare the topping. Mix together soft processed cheese, Philadelphia, icing sugar, vanilla sugar and room temperature butter.

Spread the topping all over the cake and decorate with toasted almond flakes.