Greetings from the very beautiful city of Cracow, where I am now on a tour with the lovely people from the university orchestra! I made this simple carrot cake last week when a friend was visiting me, because Danes like to sell Gulerodskage (carrot cake) as something typical Danish. Since I saw so many American recipes for the same kind of cake online, I started digging into its history. Turns out its origin is actually in the Swiss cuisine, where they call it Rüblikuchen! So, we (as in Danes, Americans and Germans) were wrong all the way 😉
What I like especially about this cake, no matter its origin, is the juiciness of the dough. It just doesn’t feel like a heavy piece of layer cake with cream or something, but rather like a light and spicy version. The recipe I used here is actually from my roommate’s mom, so you can almost count it as a Danish recipe 😉 Since you can also get it with walnuts at some spots in Copenhagen, I decided to decorate the cake with some walnuts and added some lemon and orange zest, such that it becomes even more fresh.
Ingredients for one 22 cm tin:
|For the cake:||For the frosting:|
|150 g farin sugar (or brown sugar)||100 g cream cheese|
|100 ml rape oil||60 g butter|
|2 eggs||1 tsp vanilla sugar|
|140 g flour||170 g powder sugar|
|180 g grated carrots||1 tsp orange and lemon zest|
|1 tsp baking powder||2 tsp hashed walnuts|
|1/2 tsp baking soda|
|1 tbsp cinnamon|
|1/2 tsp vanilla sugar|
|1 pinch of salt|
Whisk farin sugar and oil together, then add the eggs and whisk thoroughly. Sift in the flour and keep on stirring. At last add the carrots, baking powder, baking soda and the spices and stir until you have a smooth batter. Preheat the oven to 185°C. Spread the bottom of a 22 cm baking tin with baking parchment and fill in the batter. Bake the cake for 35-40 minutes at 185°C. Before you take the cake out of the oven, test with a wooden pick whether the cake is ready.
When the cake has cooled down, you can prepare the frosting. Mix all the ingredients together, leaving walnuts and citrus zests aside. Cut the butter into cubes, transfer them to a bowl and sift in the powder sugar. Add the vanilla sugar and whisk just until well combined. Use a large bread knife to cut the cake in two slices. Then spread half of the frosting on top of the lower cake half. Place the other cake half on top and spread the rest of the frosting on top. Decorate with walnuts and lemon/ orange zest.