|400 g||carrots (medium)|
|250 g||all-purpose flour|
|200 g||brown sugar|
|250 g||butter (soft)|
|60 g||butter (melted)|
|200 g||cream cheese|
|60 g||confectioner’s sugar|
|3 tsp||vanilla extract|
|1 tsp||lemon juice|
|2 tsp||baking powder|
|1 tsp||baking soda|
|¼ tsp||nutmeg (ground)|
|butter for greasing|
|whipped cream to serve|
Preheat oven to 180°C/355°F. Peel and finely grate carrots.
In a standing mixer, or with a hand mixer with beaters, beat soft butter and brown sugar until pale and fluffy. Blend in two-thirds of the vanilla extract.
Now, blend in eggs, adding one at a time until fully incorporated.
Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Then, gradually whisk flour mixture into butter mixture until a smooth batter forms.
Stir grated carrots into the batter.
Grease baking pan. Transfer batter into the pan and smooth out the top. Bake in preheated oven at 180°C/355°F for approx. 40 – 50 min. Let rest for approx. 5– 7 min. Then, remove and allow to cool completely on a cake rack for approx. 50 – 60 min.
For the cream cheese topping, whisk together cream cheese, melted butter, lemon juice, and remaining vanilla extract until smooth. Then stir in confectioner’s sugar little by little. Frost cooled cake with the topping and serve with some whipped cream to taste.