Carrot cake for cosy times

Preheat the oven at 175 degrees and grate the carrots.

Whisk eggs and sugar into an airy mass with a kitchen mixer or hand mixer. Just before the mass is ready; pour oil into the mass.

Sift flour, cinnamon, vanilla sugar and baking powder into the egg mass and use a baking spatula to slowly fold it in.

Now, fold in the grated carrots.

Pour the dough into a springform and bake the cake for 60 minutes at 175 degrees.

When the times is up, you can test whether the cake is finished by poking it with a cooking needle. If there is dough stuck to the needle when you take it out, the cake needs to bake for 5-10 minutes longer.

Let the cake cool down and then make the topping.

Soften the butter and whisk it with powdered sugar until the mass is airy. Add the cream cheese and whisk again for about a minute. Then, add vanilla sugar and orange peel and whisk this into the mass.

Spread the topping onto the top of the cake and serve the cake for your dear ones.

The carrot cake can easily be decorated to fit the occasion. Here, Anna has decorated it with Easter eggs, so it fits perfectly on the Easter table. Anna has even cut some of the Easter eggs in halves, so they lay open and decorated with a bit of their filling on top.