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Carrot cake 100 ml turnip rape, sunflower or corn oil
100 ml sugar
50 ml soft brown sugar (firmly packed)
1½ egg
200 ml very finely grated carrot (about 1½ - 2 large carrots)
50 g finely chopped or ground walnuts
175 ml flour
¾ tsp baking powder
½ tsp cinnamon
½ tsp vanilla sugar
75 g unsalted butter
95 g smooth cream cheese (
eg "Philadelphia")
95 g icing sugar
1 tsp vanilla sugar
(almond paste carrots for garnish)

Beat the oil and sugars until well combined. Add the egg and continue beating until the mixture is smooth and somewhat fluffy. Mix in the grated carrots and the walnuts. Combine the rest of the dry ingredients and gently fold in the batter.

Butter the sides and the bottom of a small, round springform pan (Ø less than 16 centimetres). In addition, you may line the bottom of the pan with a circle of lightly buttered parchment paper. Pour the batter in the pan, smoothing out the surface.

Bake the cake at 175 °C in the lower part of the oven for about 40 - 55 minutes, or until a cake tester/toothpick inserted in the middle of it comes out clean. Remove the cake from the pan and place on a wire rack to cool. Meanwhile, prepare the icing.

Bring the butter to room temperature. Soften the cream cheese and mix with the butter until smooth. Add the vanilla sugar and beat the mixture, adding the icing sugar a little at a time. Beat the mixture until light and fluffy. Spread it evenly on top of the cake.

If you like, garnish the cake with miniature carrots made of almond paste dyed with orange (or a mixture of red and yellow) and green food colouring.

Note: this recipe results in a rather small cake. If you like, you can easily double the recipe. Then use a slightly larger cake pan and double the amount of icing as well.

Recipe source: adapted from "Porkkanakakku", Helsingin Sanomat/Ruoka & Juoma, 2004, and "Classic carrot cake frosting" by food writer Nigel Slater/Observer Food Monthly, April/2005.


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