Gulrótarkaka

Carrot cake (as a loaf cake)

The classic Icelandic carrot cake is usually baked in a springform pan and often has a filling in it too. This is a slightly simpler version of a loaf cake, but it is also extremely moist and delicious!


Ingredients

500 g flour
300 g brown sugar
2 tsp baking soda
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
4 eggs
200 ml rapeseed oil
350 g grated carrots
1/2 can of peaches

300 g cream cheese
150 g powdered sugar
1 Tbsp grated lemon peel


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, mix the flour with the sugar, baking powder, baking soda, cinnamon and ginger.

Add the eggs and oil and mix everything thoroughly.

Remove the peach pieces from the can and drain well. Then carefully cut into small pieces.

Add the grated carrots and chopped peaches to the remaining ingredients...

...and process everything into a smooth dough.

Pour the dough into a loaf pan lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) for about 45 minutes, or a little more if necessary, until the dough is no longer sticky on the inside (test with a toothpick!).

Then take the cake out of the oven and let it cool thoroughly, then carefully remove it from the tin or baking paper.

Mix the cream cheese with the powdered sugar and the grated lemon peel into a thick cream...

...and then spread it on the carrot cake.

Let the finished cake sit in the fridge for about 2 hours and then serve well chilled.

Bon appetit!

[Translated from here.]