Carrot Cake À La Bullerbü
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, warm
- 250 grams sugar
- 2 carrot (s)
- 3 egg (s)
- 200 g flour
- 1 teaspoon Baking powder
- 2 teaspoons cinnamon
For the cream:
- 25 g butter
- 250 g cream cheese (Philadelphia)
- 150 g powdered suar
- 1 teaspoon vanilla sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- For the cream, melt the butter and let it cool. Stir in Philadelphia, powdered sugar, and vanilla sugar. Chill the Philadelphia cream.
- For the dough, mix the butter with the sugar and gradually add the eggs. Peel the carrots, grate them finely and stir into the batter. Mix the flour with the baking powder and cinnamon and add to the batter.
- Put the dough in a greased cake pan with a diameter of 24 cm (possibly sprinkled with flour or breadcrumbs). Bake the cake on the lower rack for about 40 minutes.
- Spread the cream on the cooled cake, garnish with grated carrots or decorative carrots. Chill until ready to eat.
- Tip: If you like, you can stir dark chocolate blocks or nuts into the dough.
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