Carrot cake

“Carrot cake, carrot cake, have ye any nuts? The carrot cake contains… no nuts.” Oh, how I appreciate Little Britain. Almost as much as I appreciate the nut-free carrot cake served in my favorite café Farmors Café on Högsåra, Finland. It’s moist and spicy and soft and tart. All at the same time. My recipe is based on the one found in Manne Stenros’ book Skärgårdssmak. I’ve spiced it up a bit, halved the cake and doubled the frosting. I’ve made it even more scrumptious.

Cake: Blend 4 eggs, 200 g butter and 6 dl grated carrots. Add a mixture of 4.5 dl brown sugar, 4.5 dl whole-wheat flour, 2 tsp cinnamon, 1 tsp vanilla extract, 1 tsp ginger, 0.5 tsp cloves, 1 tsp baking powder and 1 tsp baking soda. Bake for 60-75 minutes in 175°C. Let cool completely. Halve the cake and freeze one of the halves for later.

Frosting: Mix 200 g cream cheese with 50 g soft butter, 3 dl powdered sugar and the juice of one lemon.

Assembly: Spread the frosting on one of the cake halves. Decorate with edible flowers. I used cress leaves and blossom, but any edible flowers will do.

I served the carrot cake as dessert at our Kräftskiva.


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