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Carrot Cake

INGREDIENTS:

Carrot cake
3 eggs (room temperature)
1½ dl vegetable oil
2 c (400g) granulated sugar
1 c (200g) all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp carnation
1 pinch fine salt
1,5 c (300g) grated carrots


Cream Cheese Frosting
1,5 c (300g) cream cheese
0,5 c (100g) soft butter
0,75 c (150g) powdered sugar
2 tsp. lemon juice

Garnish
Edible poppy flowers

INSTRUCTIONS
1. Heat the oven to 350°F.
2. Beat the sugar, oil, and eggs in mixer until it is a light yellow, about 3 minutes.
3. Sift together flour, cinnamon, baking soda and spices. (Double sifting is recommended)
4. Fold the carrots and mix it until they are evenly distributed in the dough.
5. Pour the dough into a greased spring form.
6. Bake for app. 75 minutes and allow the cakes to cool completely on a wire rack.
7. Mix the cream cheese frosting ingredients together and cool it down in the fridge.
8. When the cake is completely cool cut it into 3 layers and add half of the cream cheese frosting between the layers.
9. Cover the rest of the cake in the other half of the cream cheese frosting and add the edible poppy flowers.

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