I love to bake carrot cake, and also to eat it. I think it is so smart to use vegetables to create a specific sweetness, juiciness and taste in a cake, where you normally would add more sugar to find. I know this cake is very common in USA, so what is the difference to a Scandinavian carrot cake? When it comes to the ingredients, I have tasted and seen recipes in USA with cinnamon and nutmeg as well, so I can’t say that. I would say the size again. As you see on the picture, it doesn’t needs to be layer after layer to be a carrot cake. Make and eat a smaller piece and I can promise you that you will enjoy it! I have decorated with mini carrot slices which gives some crunchiness and peel from lime which add some sourness.
Ingredients (15-25 pieces):
- 1 cup rapeseed oil (or sunflower oil)
- 1 1/4 granulated sugar
- 3 eggs
- 2 cups grated carrots
- 1 2/3 cup all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- small amount ground nutmeg
- 1/2 tsp salt
- 1/2 cup powder sugar
- 2 tbs lemon juice
- 7 oz cream cheese
- 1/3 cup whipped cream
Pre heat the oven to 300ºF. Use a baking pan which is 8” x 12” and cover it with parchment paper.
Mix together oil, sugar and eggs in a bowl. Add the grated carrots and mix all together.
Mix together flour, baking powder, cinnamon, nutmeg and salt in a separate bowl. Then add it into the carrot mixture and make sure all ingredients are mix.
Pour the batter into the baking pan. Bake the cake in the oven for approximately 35-40 minutes. Let the cake cool down (preferable outside the cake pan).
Mix together all ingredients to the frosting in a bowl. Use an electric hand mixer and whisk until you get an airy texture.
Spread the frosting over the cake. Cut the cake into 15-25 pieces and decorate with peel from lime and if you want, some smaller slices of carrots.
My plate is from Danish House Doctor.