Judith joined the Immigration Team this summer.
SWEDISH CARROT CAKE
For the dough:
500g carrots, finely grated
1 tsp baking powder
1 sachet vanilla sugar (approx. 10g)
150g butter, melted
For the topping:
150g cream chees
75g butter, melted
150g icing sugar, sieved
1 tsp vanilla sugar
½ lemon, juice + a little of the rind, grated
For the dough, whip eggs and sugar until creamy and pale. First stir in the butter, then add the flour, baking powder, vanilla sugar and cinnamon (if using) and mix well. Fold in the carrots gently.
Fill the dough into a greased baking tin (26cm Ø) and bake at 180°C for about 40 minutes.
For the topping, mix cream cheese, icing sugar and vanilla sugar in a bowl. Add the butter and lemon juice and rind and whisk together until creamy. Chill and then spread onto the cooled cake.