writer: emma ranne
picture: emma ranne
Carrot cake is the perfect cake for brunches, parties and rainy afternoons. It’s nothing too fancy, but like they say ’’the less fancy the cake, the more delicious it will taste’’ (ok I just made that up, but I think it’s actually quite true most of the time). This cake is packed with carrots and cheered up with some cozy spices. It’s very easy to make, and I’ve declared it to be the fail proof cake recipe after multiple attempts with my rather un precise measuring style (doesn’t always work out when baking).
Peel and grate the carrot in a separate bowl. Mix all the dry ingredients together in a bowl and all the liquids in another. Mix the flours with the liquids in small bits, stirring slowly in between (avoid stirring too much). Add the carrots and mix once more.
Pour your dough in a floured cake form. Bake the cake at 200C for about 45 min. Let the cake cool down completely before adding the frosting.
Prepare the frosting by first mixing the cream cheese with the margarine and then slowly adding the icing sugar and mixing well in between. The frosting should be quite thick, so keep on adding icing sugar till it seems like it could stay on top of the cake. Spice the frosting with a tiny bit of lemon juice to cut the sweetness.
Decorate the cake with nuts, seeds and maybe some lilies. Enjoy it with a cup of tea and a bunch of friends. Perfect for brunches, parties and rainy afternoons.
2 big grated carrots (about 4dl)
1 tspvanilla sugar
2 tsp cinnamon
1 tsp clove
0,5 tsp ginger
a sprinkle of salt
1 tsp baking soda
1 tsp baking powder
3 dl brown sugar
1 dl water
2 dl rap seed oil
0,5 dl brown syrup
2,5 dl vegan vanilla sauce (I used Oatly)
150g vegan cream cheese (I used ’på mackan’ cream cheese from Oatly)
50g vegan margarine (room temperature)
3,5-4,5dl icing sugar
1 tsp lemon juice