• 3 bundles dill
• 0,5 l rapeseed oil (raspolie)

Bring some water in a pot, an bring it to boil with some salt.

When you are waiting for the water is boiling, you can make a large bowl with ice cold water.

When the water is boiling, you can drop the three bundles of dill in it, count to 30 an take them up again, and drop them in the ice cold water.

Now you put ½ a liter of rapeseed oil in a blender, and the cold dill, whiteout to much water. Let it blend until it reaches a temperature of 65 degrees, then the mass should be sifted through a cloth and you will have a clear green oil.

• 250 gram abrikoser
• 250 gram mandler og cashewnødder (cirka 125g af hver)
• 2 spsk mørk kakaopulver
• 1-2 spsk rom

Rul i Lakridspulver, kokos, hakkede mandler eller chokoladedrys…

Kagen:

• 200g blødt smør
• 200g brun farin
• 3 æg
• 200g hvedemel
• 2 tsk stødt kanel
• 2 tsk bagepulver
• 300g fintrevne gulerødder
• 75g valnøddekerner
• 1,5 dl rosiner

Flødeost glasur:

• 200g flødeost naturel
• 2 spsk vand
• 50g florsukker
• 2 tsk revet citronskal
• 2 tsk citronsaft

Pynt:

• Hakkede valnøddekerner og revet citronskal

Bagetid:

• 60 minutter ved 175 grader

Fremgangsmåde:

• Kagen:
  • Pisk smør, farin og æg godt sammen. Bland hvedemel, kanel og bagepulver sammen og vend det i smørblandingen skiftevis med gulerødder, valnøddekerner og rosiner
  • Fordel dejen i en smurt springform (cirka 22cm i diameter) og bag kagen midt i ovnen
• Glasur:
  • Skær flødeosten i mindre stykker og rør den godt sammen med vand, florsukker, citronskal og citronsaft
  • Smør glasuren på den kolde gulerodskage og pynt med valnødder og revet citronskal

English

The cake:

• 200g soft butter
• 200g brown sugar
• 3 eggs
• 200g wheat flour
• 2 teaspoons crushed cinnamon
• 2 teaspoons baking powder
• 300g finely chopped carrots
• 75g walnut kernels
• 1.5 dl raisins

Cream cheese icing:

• 200g cream cheese natural
• 2 tablespoons water
• 50g icing sugar
• 2 teaspoons grated lemon peel
• 2 teaspoons lemon juice

Decoration:

• Chopped walnut kernels and grated lemon peel

Baking time:

• 60 minutes at 175 degrees

Course of action:

• The cake:
  • Beat butter, brown sugar and eggs well together. Mix wheat flour, cinnamon and baking powder together and turn it in the butter mixture alternately with carrots, walnut kernels and raisins
  • Distribute the dough in a greased springform pan (approximately 22cm in diameter) and bake the cake in the middle of the oven
• Glaze:
  • Cut the cream cheese into smaller pieces and stir it well with water, icing sugar, lemon zest and lemon juice
  • Spread the icing on the cold carrot cake and garnish with walnuts and grated lemon zest