sweet

Gulerodskage

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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 RΓΌblikuchen! So, we (as in Danes, Americans and Germans) were wrong all the way πŸ˜‰

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 πŸ˜‰ 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 185Β°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 185Β°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.

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12 thoughts on “Gulerodskage

    1. There are so many different, but yet very similar recipes floating around the world… I can imagine, that the cake your sister makes is really delicious! As long as they are spicy enough, I love all the different versions as well πŸ™‚

      Liked by 1 person

  1. Ooo I absolutely love carrot cake! This looks and sounds divine! I once heard someone say that carrot cake started being made in America during the depression, as sugar was scarce and carrots could be used as a cheap sweetener. I had no idea it started in Swiss cuisine, though. Very neat! πŸ™‚

    Liked by 2 people

  2. I love carrot cake (and all spiced cakes!), the frosting sounds lovely with the added lemon and orange too. Also I never know it was Swiss in origin – it’s fascinating to learn the history of food!

    Liked by 2 people

    1. Thank you so much! I completely see your point, that’s also one of the reasons I like pastry made of yeast dough so much. It’s just not so sweet and heavy, but carrot cake is a light exception πŸ˜‰

      Like

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