Carrot cake

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 175 °C. Grease a 22 cm round cake pan at least 6 cm deep and line its base with parchment.

2. 02

   Beat the eggs and sugar for 2 minutes. Gradually mix in the oil, then fold in the grated carrot without squeezing out its moisture.

3. 03

   Mix the flour, baking powder, cinnamon, and salt. Fold into the wet ingredients with a spatula, without overmixing.

4. 04

   Pour into the pan and bake for 32 to 35 minutes. The center should spring back when gently pressed, and a skewer should come out without raw batter.

5. 05

   Rest in the pan for 15 minutes. Turn out and cool on a rack for about 75 minutes, until completely cold.

6. 06

   Beat the butter with the powdered sugar. Add the cream cheese and lemon juice and beat briefly until smooth. Spread over the cooled cake. Keep the frosted cake refrigerated and eat within 3 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.