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