Carrot Cake with Cream Cheese Frosting

Cake

• 300 g carrots, finely grated
• 4 eggs (size M)
• 200 g sugar
• 250 ml neutral vegetable oil
• 250 g all-purpose flour
• 1 packet baking powder
• 1 pinch salt
• 2 teaspoons cinnamon

Cream Cheese Frosting

• 200 g cream cheese (full-fat, at room temperature)
• 100 g soft butter (at room temperature)
• 150 g powdered sugar
• 1 teaspoon vanilla extract or 1 packet vanilla sugar
• A little lemon juice

Instructions

1. Preheat oven to 180 C (350 F) top/bottom heat, or 160 C (320 F) convection. Grease and lightly flour a 26 cm springform pan.
2. Beat eggs, sugar, and oil until light and creamy.
3. In a separate bowl, mix flour, baking powder, salt, and cinnamon.
4. Fold grated carrots into the egg mixture, then gently fold in the flour mixture until just combined.
5. Pour into the pan and bake for 45 to 50 minutes, until a skewer comes out clean.
6. Let the cake cool slightly in the pan, then transfer to a rack and cool completely.
7. For the frosting, beat butter and cream cheese until creamy. Add sifted powdered sugar, vanilla, and a little lemon juice if desired.
8. Spread frosting evenly over the fully cooled cake.