Yesterday I treated Hannes and some friends to a typical Swedish dessert: carrot cake. It’s a very popular dessert in Sweden, almost as common as the kanelbulle (cinnamon bun) or semla. You can get some version of it in most cafés here. Here’s my recipe:
3 cups of sugar
3 cups of flour
2 teaspoons baking powder
4 teaspoons of ground cinnamon
1 1/2 cup of rapeseed oil
5 deciliter of grated carrots
Set your oven to 150 degrees Celsius (300 degrees Fahrenheit).
Beat the eggs together with the sugar until the mixture is fluffy and white.
Mix the dry ingredients together and put into the egg mixture. Add the rapeseed oil and the grated carrots.
Pour the batter into a greased and floured cake pan with a removable rim, about 24 cm in diameter.
Bake the cake in the center of the oven for about one hour. Use a toothpick to tell if it’s done. Set the cake aside and let it cool.
Lime cream cheese coating and filling:
4 cups powdered sugar
The peel and juice from 1 lime
400 gram cream cheese (I used Philadelphia)
Whisk all the ingredients to a creamy mixture.
Now slice your cooled off cake in half, so that you get two thin round cakes. Spread out the cream cheese mixture between the two halves and on top of the cake.