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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:
Cake
2
Eggs
120
gr
Sugar
120
gr
Flour
2
teaspoons
Baking powder
1
teaspoon
Vanilla sugar
2
tablespoons
Cinnamon powder
100
ml
Olive oil
1
tablespoon
Margarine
1
tablespoon
Bread crumbs
2
big
Carrots
Glaze/frosting
100
gr
Philadelphia cheese (34% fat)
120
gr
Icing sugar
30
gr
Margarine
0.5
medium
Freshly squeezed lemon
Oven temperature:
175 degrees Celcius
Instructions:
Cake
Set the oven to 175 degrees Celsius.
Butter a baking form (one that you can take of the edges), and spread bread crumbs in the baking form.
Whisk the eggs and the sugar until frothy.
Peal and grate the carrots in to thin strips, and pour them in to the egg mixture.
Pour the olive oil in the bowl and stir.
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.
Pour the mixture in the baking form, and place the baking form in the lower part of the oven for 25-30 minutes.
Take out the cake and let it cool down.
Now it is time to prepare the glaze/frosting.
Glaze/frosting
Stir the margarine soft with a fork.
Stir the Philadelphia cheese and the margarine in to a mix with a fork.
Pour the icing sugar through a small strainer to prevent lumps, and mix it all together with a fork.
Squeeze the lemon juice and mix it with the butter and cheese.
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
With this recipe it is simple and easy to make a super moist and creamy carrot cake. The secret ingredient to make it dense is actually to add olive oil. You can find carrot cakes with or without nuts, and with different flavors. This recipe contains cinnamon and is covered with a big layer of cream cheese.
This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.
This Swedish casserole has been a classic on the Christmas tables from 1940. It is a salty dish made of a mixture of anchovies in brine, potatoes, heavy cream and bread crumbles. It is a perfect dish to on on a cold winter day.
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