CARROT CAKE WITH LEMON CREME CHEESE FROSTING

INGREDIENTS:

8 carrots
2 1/2 stick ( 300 g ) butter
1 cup ( 150 g ) cane sugar
2 1/4 cup ( 300 g ) dark brown sugar
2 1/2 cup ( 300 g ) all purpose flour
6 eggs
4 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg

CREAM CHEESE FROSTING:
17.5 oz ( 500 g ) cream cheese
1,5 stick ( 175 g ) soft butter
1 3/4 cup ( 175 g ) powdered sugar
6 - 7 tsp lemon curd
1 vanilla pod

Pre heat your oven to 180°C / 356°F. Whip butter, sugar and dark brown sugar until it's pale and fluffy. Add the eggs and whip again until combined. Grate the carrots and fold them into the batter. Mix flour, baking powder, salt, cinnamon, ginger and nutmeg and fold everything into the batter. Butter a 16 cm / 6 inch cake pan and put a piece of baking paper on the bottom. I like to divide the batter into two, and bake like that. It will be easier to divide them later when they are baked. Pour half of the batter into the cake pan and bake for about 45 min. When the cake is done let it cool of completely. Bake the other half of the batter the same way, clean the cake pan, butter it, baking paper on the bottom and bake for 45 min. When the cakes has cooled off divide both of them into 2 so you now have four and trim the top of the cakes.

Now make the frosting. Whip the soft butter until fluffy. Add half of the powdered sugar and whip again, add the other half powdered sugar and whip until pale and fluffy. Add the lemon curd and mix. Put cream cheese in another bowl, using a spoon, soften the cream cheese.

Place the first cake on a serving plate. Put about 1 1/2 tbsp of the cream cheese frosting on top and smooth it out. Keep going until you have used all of the cakes. Give it a crumb coat, this is a thin coating of frosting that seals the crumbs to the cake so they don't show through, and then put in the fridge for 15 min. Use the rest of the frosting and frost the cake. I used a bit of cinnamon on top of the cake. Keep in the refrigerator until serving.

Enjoy!

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