4 dl sugar
4 1/2 dl flour
3 teaspoons baking soda (natron)
4 teaspoons cinnamon
2 teaspoons cardamom
2 teaspoons salt
3 teaspoons vanilla sugar
2 dl neutral oil
700 gr grated carrots
100 gr raisins
Whip the eggs and sugar until stiff. Sift in the flour, mixed with baking soda, spices and salt. Then stir in oil, carrots and raisins. Have the mixture into a springform measuring 28 cm and fry on 180 gr C (356 gr F) for about 1 hour. Cover the top of the cake if it is too brown.
200 gr philadelphia cheese, room tempered
100 gr soft butter (not necessary)
the juice from 1/2 lime
Whip the philadelphia, butter and lime well together. Add as much icing sugar as you prefer and whip a little longer before covering the cake with it.