Carrotpuree cake !

Tilbake til oppskriften på norsk !

This is the best carrot cake I have ever tasted. I think the sweetnes in cooked carrots does a huge difference. I realy hope you will try to make this cake.

To make carrot purre: Peal and cook carots to tender.

With a fork or a foodprosessor make puree from the carrots.

Wash the orange and make zest and juice.

I use a scale to mesure  all ingredients!

• 6.5 ounce sugar
• 4 egg
• 8 ounce canola oil
• 8.5 ounce All – purpose flour
• 1 1/2 teaspoon bakin soda
• 1/2 teaspoom salt
• 1/4 teaspoon cadramom
• 1 1/2 teaspoon ground cinnamon
• zest from 1 orange
• juice from 1/2 orange
• 9 ounce carrot puree

Cream cheese frosting !

• 11 ounce cream cheese
• 6 ounce unsalted butter
• 20 ounce powdered sugar
• as taste,  vanilla or orange juice.

To make the cake:

Combine all dry ingredients, except for the sugar, in a bowl and sett a side.

In the mixing bowl combine canola oil, eggs and sugar until slightly thickened. Add the dry ingredients in 2 additions and gently fold in with a rubber spatula.

Gently fold in orange zest, juice and carrot puree.

Line a round cakepan 10 » with baking paper.

Pre-heat oven to 375 F degree and place a rack center- low of the oven. Bake for 30 –  40minutes until a stick inserted in center of the cake comes out clean.

Remove from the oven and cool on a wire rack.

To make the frosting:

In your mixing bowl cream cream cheese and buttter. Gradually beat in the powdered sugar until incoporated and smooth. Add flavor if you want to .

Cut the cake in 3 layers and frost with cream cheese frosting.

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