Source-The Great Scandinavian Baking Book

Danish Carrot Cake (Dansk Ostekage)

3/4 cup melted butter
3/4 cup sugar
3/4 cup finely shredded, pared carrot
1/2 tsp salt
1 tsp ground cinnamon
2 eggs
2 tbsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup golden or dark raisins

For The Frosting:

1/4 cup butter, room temperature
1 (3 oz.) pkg. cream cheese, room temperature
1 cup powdered sugar
1/2 cup slivered or sliced almonds, toasted

Butter an 8-inch square cake pan. Preheat the oven to 350 F. In a large bowl, beat the melted butter with the sugar, carrot, salt, cinnamon, eggs, and vanilla until light. Mix the flour and baking powder. Stir into the batter. Stir in the raisins. Pour into the prepared pan. Bake for 30 to 35 minutes until the cake springs back when lightly touched in the center. To make the frosting, beat the butter, cream cheese, and sugar until smooth. Spread the frosting over the cake. With the tines of a fork, make a decorative pattern on the top of the cake. Sprinkle with the almonds. Makes 9 servings