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Swedish carrot cake
Swedish carrot cake
2.3
6 Reviews.
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You can find an almost infinite number of variations of the carrot cake. This is one is one of the Swedish versions of the popular cake with a lot of cinnamon.

Ingredient List for 8 servings:
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2 Eggs
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120 gr Sugar
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120 gr Flour
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2 teaspoons Baking powder
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1 teaspoon Vanilla sugar
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2 tablespoons Cinnamon powder
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100 ml Olive oil
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1 tablespoon Margarine
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1 tablespoon Bread crumbs
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2 big Carrots

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100 gr Philadelphia cheese (34% fat)
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120 gr Icing sugar
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30 gr Margarine
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0.5 medium Freshly squeezed lemon

Oven temperature:
175 degrees Celcius
Instructions:
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Set the oven to 175 degrees Celsius.
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Butter a baking form (one that you can take of the edges), and spread bread crumbs in the baking form.
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Whisk the eggs and the sugar until frothy.
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Peal and grate the carrots in to thin strips, and pour them in to the egg mixture.
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Pour the olive oil in the bowl and stir.
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Mix the flour, baking powder, cinnamon powder, and the vanilla sugar in another bowl, and pour the dry ingredients in the bowl of egg mixture.
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Pour the mixture in the baking form, and place the baking form in the lower part of the oven for 25-30 minutes.
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Take out the cake and let it cool down.
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Now it is time to prepare the glaze/frosting.

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Stir the margarine soft with a fork.
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Stir the Philadelphia cheese and the margarine in to a mix with a fork.
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Pour the icing sugar through a small strainer to prevent lumps, and mix it all together with a fork.
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Squeeze the lemon juice and mix it with the butter and cheese.
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Pour the glaze/frosting on top of the cake. Let the cake rest in the fridge until it is time to serve it.

A selection of recipes from the same country.
This recipe is from Sweden
This potato salad is wonderfully creamy thanks to the sour cream and creme fraiche that give a fresh taste because there no mayonnaise in the base. This salad is perfect as a side dish to the summer BBQ together with meat, chicken or sausages. The salad is quick and easy to make and can stay in the fridge for a few days ready for the next serving.
A creamy shrimp salad with lumpfish caviar and dill, named after a town in Denmark. Perfect as a starter on withe bread.
It's commonly known that Sweeds love their cinnamon buns as well as a sticky mud cake. This is a homemade combination between them both called cinnamon bun mud cake. It taste as a cinnamon bun but the texture is a sticky mud cake. To make it look more like a cinnamon cake you can decorate it with decoration sugar.
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