Carrot cake
Juicy carrot cake with an irresistible cream cheese frosting - and a healthier twist.
Ingredients
Carrot cake:
4 eggs
180 g Sukrin Gold
210 g wheat flour
50 ml FiberFin (can be replaced with flour)
2 tsp. baking soda
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. ground cardamom
1 tsp. ground ginger
150 g butter, or 150 ml rapeseed oil
600 ml carrots, coarsely grated
Cream cheese frosting:
150 g Cream cheese
50 g butter (room temperature)
70 g Sukrin icing
2 teaspoons vanilla sugar
Instructions
Preheat the oven to 180 degrees Celsius. Line a round cake tin (22-24 cm) with baking paper and grease it thoroughly.
Carrot cake:
Whisk the eggs and Sukrin Gold to an airy consistency. Mix the dry ingredients and gently fold them into the egg mixture. Stir in the melted butter/oil. Grate the carrots to a coarse consistency, then fold them into the batter.
Transfer the carrot cake batter to the cake tin and bake on the bottom rack for approx. 40 minutes. Cool in the tin.
Cream cheese frosting:
Mix SukrinMelis and butter well, then add the cream cheese and vanilla sugar. Spread the cream cheese frosting evenly over the cake once the cake has cooled completely.
Slice, serve and enjoy.
Nutrition facts
| Per 100 g | kcal | protein | carbohydrate | fat | fibre |
| 231 | 5 | 15 | 16 | 3 |
Healthy and tasty made easy
Funksjonell Mat AS
Storgata 10
N-2000 Lillestrøm
Norway
post@funksjonellmat.no