Slightly less deadly but just as delicious- carrot cake

Carrot cake deceptively sounds like something that should be super healthy. It's not. Especially not considering most of the recipes I found online, where there was 300ml oil in the dough and 880g sugar, half of it in the frosting! So, I made my own recipe, using kefir instead of most of the oil and leaving out most of the sugar. I also reduced the amount of cinnamon to a minimum because to me, cinnamon tastes of evil. Here's my version:

Slightly less deadly carrot cake:

For the dough (*- optional ingredients):
4 eggs
200g or less sugar
200ml kefir (or buttermilk)
100ml vegetable oil
250g flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
0.75 tsp cinnamon
350 g grated carrots
*three handfuls of frozen lingonberries
*70g slivered almonds
*70g coconut flakes

Preheat the oven to about 170-175 degrees, line a cake tin with baking paper. In a large bowl, whisk together eggs, oil, buttermilk and sugar. In a smaller bowl, mix together flour, baking bowder, baking soda, salt, cinnamon and the optional ingredients (if using). Add the dry ingredients to the wet ingredients and mix well. Fold in the carrots, making sure the dough is homogenous enough. Transfer everything into the cake tin and bake for about an hour or until a toothpick inserted in the middle of the cake comes out clean. Cool under a towel for 10 minutes, then remove from the tin and let it cool completely before frosting.

Frosting:
200g cream cheese
~80g butter, softened (I used 50g creamed coconut and 40g butter)
150g sugar (or more, if it's not sweet enough for you)

Whisk everything together until soft and fluffy. Spread over the cooled cake. Cut into squares and enjoy. Makes 12 huge pieces or 18 medium ones.

I've made this kind of cake twice now and it's been a raging success!