Norwegian Carrot Cake


As a Halloween special - here is an extra post on my blog! Before we start, I just want to remind you that tomorrow is the day that the November Blogchallenge starts! Yes, I will post an article on here every single day during November! Don't forget to follow me along this month! Wanna see where I'm gonna write about? Read it here!

Okay let's get started! We don't celebrate Halloween so abundantly here in Norway, but to give you a little extra on this special day - here's a delicious recipe for Norwegian Carrot Cake! This cake is perfect for autumn and winter (I'm gonna bake it for Christmas too). I only baked it once before, and everyone loved it - so here's turn 2. As requested from Nadia from Miel and Mint - here's the recipe for this delicious treat! I tried my best to make it as clear as possible, and to translate everything from Norwegian into English.



                (this recipe is enough for +/- 12 people and I used a baking pan from 30x40cm)


This is what you need for the cake:


  1. 6 dl. sugar
  2. 750 gr. rasped carrots (you'll need 1 kilo carrots to get 750 gr. rasped)
  3. 7,5 dl. (glutenfree) flour
  4. 4,5 dl. oil (I used sunflower oil)
  5. 6 eggs
  6. 3 teaspoons of natron (baking soda)
  7. 3 teaspoons of cinnamon
  8. 3 teaspoons of baking powder

For the creamcheese topping you'll only need 4 ingredients:

  1. 500 gr. powdered sugar
  2. 3 teaspoons vanilla sugar
  3. 250 gr. butter on room temperature
  4. 400 gr. cream cheese
This is how you make the cake:

First thing you do - way before you are gonna start on the cake - RASP THE CARROTS. I made that mistake the first time and found myself spending a lot of time rasping carrots while the dough mixture was waiting. 

Mix the oil, sugar and eggs with a mixer in a big bowl. In another bowl, stir the cinnamon, natron, baking powder and flour. Now gradually mix the dry ingredients into the eggmixture, until it becomes a smooth dough. At last stir the rasped carrots into the dough with a big spoon. 

Now it's time to put the cake in the oven! Take the baking pan and butter the inside. You can then stick bakingpaper on to the butter, or bake the cake directly in the pan. I personally always use bakingpaper. Bake the cake 40 minutes on 175 degrees Celsius. 

When the cake is finished, let it cool down before you put the cream cheese topping on!

The Delicious Creamcheese topping goes as follows:

Mix the butter (on room temperature) with a mixer in a bowl. Add half of the powdered sugar and mix in. Then, add the cream cheese. I used Philadelphia Light and really recommend that one as it contains less fat than the normal Philadelphia cheese. Finally add the rest of the powdered sugar and the vanilla sugar and mix until it becomes a smooth mixture. 

As a finishing touch you can choose to put on walnuts or carrot rasp on top for decoration. I didn't have walnuts or extra carrot rasp left so I used some almonds here. And last but not least: Enjoy your Norwegian Carrot Cake!! 





6 comments

  1. This sounds and looks absolutely delicious. I´ll definitely put it on the list of recipes I need to try out.
    xx Lisa | Following Lisa

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    1. It is! You should absolutely try it out!

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  2. Hey girlie, sorry it took me ages to get here - had a busy weekend & Monday :)
    Yumm, this cake sounds amazing and thanks for a little shout-out, I am definitely so happy you posted this because I can't wait to make it for my hubby! He misses Norway so much!
    You're so lovely & thanks again for sharing!
    xox Nadia
    http://mielandmint.blogspot.co.uk/

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    Replies
    1. I'm sure he'll like it!! Thanks so much for passing by, I'll check your blog this week as well!

      xx

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  3. Ilse, I have to say that I love carrot cake, but your recipe is killing it!! This carrot cake melts my heart! Thanks. I really enjoy reading your blog :)

    Juli// http://www.doingthedistance.com

    ReplyDelete

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