Carrot cake with lime frosting

Like previously, I made three cakes for work at the end of last month to celebrate the November birthdays.

The first cake was a carrot cake courtesy of Swedish TV chef Leila Lindholm, and it turned out just as nice as I hoped it would. And adding lime to the frosting makes this carrot cake an especially nice version.

Leila’s carrot cake with lime frosting, serves 8

3 eggs
300 ml caster sugar
300 ml plain flour
1 tsp vanilla
3 tsp baking powder
1,5 tsp ground cinnamon
1 tsp ground cardamom
0,5 tsp ground ginger
150 ml sunflower oil
450 ml grated carrots
a pinch of salt

60 g softened butter
400 ml icing sugar
1 tsp vanilla
100 g Philadelphia
zest from one lime

Beat eggs and sugar until foamy and pale. Mix the dry ingredients in another bowl and add to the egg mixture. Add sunflower oil and carrots. Pour the batter into a greased  springform. Bake in the middle of the oven, 150C for about 55-60 min. Make sure not to open the oven until 30 minutes has passed (so it doesn’t sink in the middle like mine did). Leave to cool completely.

Beat all the ingredients for the icing, then spread onto the cake. Decorate with lime zest.

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