YOUR JUDGEMENT
Ingredients
Ingredients- 200 g liquid margarine
-
200 g Jakobsens Agave Syrup - Dark
- 200 g brown flour
- 3 eggs
- 100 g pine nuts
- 50 g hazelnut flakes
- 300 g grated carrot
- 275-300 g wheat flour
- 3 tsp. baking powder
- Cream cheese glaze:
- 200 g natural cream cheese
- 2 tbsp. water
- 50 g icing sugar (1 dl)
- 2 tsp. finely grated lemon zest (unsqueezed)
- 2 tsp. freshly squeezed lemon juice
- Garnish:
- Chopped nuts
- Finely grated lemon peel or carrot
Preparation
PreparationCake:
1. Beat margarine with agave syrup and brown sugar until fluffy.
2. Beat in the eggs one at a time, add the pine nuts, hazelnut flakes and grated carrot. Stir in the sifted flour and baking powder.
3. Put the dough in a greased round cake tin (26 cm in diameter).
4. Bake the cake in a convection oven at 180 degrees for 40-50 minutes. or 200 degrees in a conventional oven for 1 hour.
5. Cool the cake and decorate with cream cheese icing.
Cream cheese icing:
1. Cut the cream cheese into small pieces and mix well with water, icing sugar, lemon zest and juice. Measure the icing sugar accurately; too much and the icing will be thin.
2. Spread the icing on the cold carrot cake and garnish with chopped nuts and grated lemon peel or carrot.
Product in the recipe
Product in the recipe
PRODUCTS
Taste the natural
We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.
See our products here
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DK-7100 Vejle
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