There must be a million and one different ways to make carrot cake, but here I’ll share one of my favourite recipes. It uses a special Norwegian pineapple and mandarin flavoured cream cheese for the icing, but you can use any citrus or plain cream cheese and flavour it with orange zest.
For the icing:
1 pack (125 g) Tine Kremost Pineapple & Mandarin (Or fruit flavoured philadelphia cheese)
50 g unsalted butter
300 g icing sugar.
Pre-heat the oven to 180 ºC. Mix all the dry ingredients in a bowl. Add the eggs, one at a time, and stir. The mix is a little dry at this time, but don’t worry. Alternate mixing in small amounts of oil and carrot – don’t stir too much as this will make the cake flat and heavy. Pour the mix into a round spring tin lined with baking paper and bake for 45-50 minutes. You can also use a square pan, but reduce baking time to about 40 minutes. Let the cake cool on a wire rack before you prepare the icing.
To make icing, melt the cheese and butter in a pan over low heat. Add icing sugar and mix until smooth and thick. Pour over the cake and spread it unevenly (it’s supposed to look messy). Decorate with strips of carrot or orange peel and serve.
Enjoy! This carrot cake will keep for a long time, but it won’t last once you taste it.