Carrot cake with lemon glaze

Ingredients

5 medium-sized grated carrots (approx. 250 g)
4 eggs
4 dl granulated sugar
240 g wheat flour
1 teaspoon cardamom
2 teaspoons baking powder
2 teaspoons cinnamon
2 teaspoons bicarbonate
3 teaspoons vanilla sugar
100 ml rapeseed oil
DUG Original 100 ml DUG Original

Glaze
100 g cream cheese
100 g icing sugar
Juice from 1 lemon + grated peel.
100 ml DUG Original

Method

Set the oven to 175 degrees (160 degrees fan). Grease the mould and finely grate the carrots.
Whisk the eggs and sugar until fluffy.
Mix all the dry ingredients and then turn them into the egg/sugar mixture. Then fold in the grated carrots, DUG and oil.
Pour the batter into the mould and bake for about 25-30 minutes. All ovens are different, so always test with a stick to see if the cake is ready.
Leave the cake to cool before icing.
Glaze:
Mix all the ingredients. Let the icing stand while the cake cools. Then pour on the glaze.
Top the cake with a little grated lemon peel. Serving suggestions: serve with a dash of whipped cream or enjoy just as it is with the gorgeous glaze.

servings

minutes

Vegetarian and Allergy friendly

Free from nuts and lactose.

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