Judith Diestertich

Judith Diestertich,

Immigration Services:
Judith joined the Immigration Team this summer.

SWEDISH CARROT CAKE

For the dough:
3 eggs
500g carrots, finely grated
180g sugar
1 tsp baking powder
200g flour
1 sachet vanilla sugar (approx. 10g)
150g butter, melted
optional: cinnamon

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.