Swedish Carrot Cake (Morotskakan)

Preparation steps

• A few tips before preparation: This amount of ingredients corresponds to the size of a smaller tray or a round one for cakes. If you plan to work for a tray the size of an electric stove, put everything double. (Maybe a double amount of carrots works a lot, but it doesn't). not lemon. (Lemon gives a slightly bitter taste, but if desired.) - Most often, limes are available at Mercator all year round. If you don't want the cake to be too sweet, don't put powdered sugar in the cream, or reduce the amount. I haven't tried using any other (ordinary) cheese spread except Philadelphia Light. If you do not take the light variant, the cake may seem 'heavy'. If all goes well, you will not taste carrots and cheese spread in the cake at all, nor will the cake be dry. Everything will fit into the sweet fantasy of this delicious cake.
• Put whole eggs, oil, sugar in a LARGER bowl and mix well.
• Add flour, cinnamon, baking powder, vanilla sugar and baking soda. Mix everything well again.
• Add the grated carrot and mix it into the dough by hand.
• Place in the oven at approx. 180 ° C for 10-15 minutes. (Check if it is baked with a knife or fork that you stab into the dough)
• Preparation of the cream: Mix the softened butter with powdered sugar, vanilla sugar and lime juice. Add the cheese spread and mix everything well.
• Spread the cream on the still warm dough and let it cool.