This cake is one with memories attached, as most treat foods tend to have. I first made this cake in Canada in June of 2004, as my best friend’s wedding cake. The theme was relaxed midsummer, and a carrot cake was the perfect cake match. Its light and moist texture with the richness of the cream cheese icing makes for a luxe and luscious cake experience that can slightly appease your conscious because its pack full of carrots.
Whilst I’ve seen variations of this recipe in multiple cook books, I’ve taken mine from Rosendahl’s Cafe Book. (The bride was Swedish) Rosendahl’s Cafe is set in the middle of the state gardens in Stockholm, Sweden and so the translation of this recipe might seem a little odd, but the proportions work.
Morotkaka av Rosendahl’s Cafe Book
Heat oven to 200c – use 20cm round tin floured & lined to prevent sticking
2.5dl (250ml) canola or sunflower oil
3.5dl (350g) caster sugar
4dl (400g) finely grated carrots
4dl (400g) plain flower
1 tsp baking powder
1 tsp bicarbonate soda
½ tsp salt
½ tsp ground nutmeg
1 tsp cinnamon
1dl (100g) roughly chopped walnuts
(I thought this was too much topping really, but it depends if you like to split your cake and put a layer through the middle. It just becomes slightly overpowering to the delicateness of the cake. So my recommendation would be to half these quantities)
200g soft unsalted butter
200g cream cheese
3dl (300g) icing sugar
2tsp vanilla sugar (or a few drops of vanilla essence)
Rind and juice of 1 lemon
Whisk the sugar and oil until fluffy and white in colour. Add in carrots and then the eggs. Blend dry ingredients and then add in portions to the wet mix to prevent lumps. Mix until a smooth batter. Cook for approx 40-50 minutes.
When your cake is cool, mix all topping ingredients together thoroughly. Cover the whole cake and then cool in fridge to help the mixture to set. My serving suggestion, add walnuts for decoration.