• Elena

More carrot cake to the people!

I still remember the first time I tasted a carrot cake. I had been offered that before but had turned it down being skeptical to having a vegetable in cake, which sounded a weird ingredient to me. Then I cam to Sweden for the first time and my husband introduced me to his best friend, whose girlfriend had baked a carrot cake. Not wanting to seem rude on our first meeting I felt I had to accept the cake and a new world opened up for me.

Carrot cake is so easy to make and it is definitely a favorite in this house. For the actual cake I have to say that Roy Fares' recipe is by far the best, as it gives a fluffy and soft sponge that won't feel oily and heavy (as carrot cake can sometimes be if you ask me), but at the same time won't dry out after one day. I also love the touch of coconut in it, so I am totally sold on it. The frosting though is another story. I prefer my frosting to be light and not overwhelmed by the cream cheese, so I chose to add my own twist to that part of the recipe.

The classic way to bake it is in a bigger pan and serve it in square, but it's just as easy to make a birthday cake of it by using the frosting both as filling in between the layers and all around the cake. The frosting is also stiff enough to be piped for a more elegant look, so it's really up to you to choose how fancy you want it to be. I have tried to bake cupcakes with it too, but the fact that the sponge is so airy and fluffy makes it harder to use as cupcake base, so I'll have to get back to you on the best recipe for that.


ℳ𝓎 𝓅ℯ𝓇𝒻ℯ𝒸𝓉 𝒸𝒶𝓇𝓇ℴ𝓉 𝒸𝒶𝓀ℯ

4 eggs

300 gr caster sugar (3 ¼ dl)

35 gr coconut flakes (1 dl)

270 gr all purpose flour (4 ½ dl)

5 gr baking soda (1 tsp)

7 gr baking powder (1 ½ tsp)

3 gr salt (½ tsp)

4 gr powdered cinnamon (2 tsp)

3 dl vegetable oil

340 gr freshly shredded carrots (ca 6 carrots)

For the frosting:

25 gr butter, room temperature

300 gr cream cheese

330 gr icing sugar (5 ½ dl)

6 gr vanilla sugar (2 tsp) or 1 tsp vanilla extract

3 ½ dl heavy cream

1 pinch of baking powder

Turn on the oven at 180° C and switch to the fan function. Line a cake tin with parchment paper (ca 30x20 cm or 24 cm in diameter).

In a medium bowl, whisk the flower, coconut, baking soda, baking powder, cinnamon and salt together. In another larger bowl, whisk eggs and sugar until pale and fluffy.

Pour one third of the dry ingredients into the eggs and fold with a spatula, then add a third of the oil and fold together. Repeat this process until all the dry ingredients and oil are combined. Be gentile in this process, you want to keep as much as possible of that air in the eggs to keep the cake fluffy. Continue until all Last, shred your carrots and incorporate them into the batter.

Pour the batter into your lined tin and bake in the middle of the oven for ca 25 minutes. Test the center with a toothpick: if it comes out clean the cake is done, if not continue to bake until cooked through. Allow the cake to cool completely in the pan on a wire rack (the cake must be completely cool before frosting, or the frosting will melt).

For the frosting: Put the heavy cream in the freezer and let it stay there 10 minutes. Pour the cream into a large bowl, add a pinch (really just a pinch!) of baking powder and whip the cream at medium speed until stiff. The baking powder stabilizes the cream, while whipping at medium speed allows it to incorporate more air, so no cheating on this part if you want the perfect frosting!

In another bowl, whip the rest of the ingredients until just combined (don't over-whip, or it will turn into a cream cheese soup).

Add the whipped cream to the cream cheese mix and fold it in gently with a spatula until it's all combined. Double check that the cake is completely cooled down, then spread or pipe the frosting on the cake. If the frosting is not stiff enough to pipe just let it stand in the fridge 10 minutes then test again.

TIPS: Carrot cake tastes even better the day after, so feel free to prepare it in advance and store in the fridge ❤️

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