Swedish·Baking0.0(0)Swedish Spiced Carrot CakeTender, warmly spiced carrot sponge topped with a velvety lemon cream cheese frosting.LactoseGlutenEggVegetarianSeasonalCooksy25 + 35 minMedium10 servings13 ingr. Nutrient insightsProtein (egg, carrots, flour, cinnamon, cream cheese, butter, lemon) – Vital for muscle repair and overall body maintenance.Carbohydrates (egg, sugar, carrots, flour, baking powder, cinnamon, cream cheese, butter, icing sugar, lemon) – Provides energy to fuel daily activities.Fat (egg, rapeseed oil, carrots, flour, cinnamon, cream cheese, butter, lemon) – Provides energy and helps absorb fat-soluble vitamins.Show all (15)Unlock with membershipPreview 0 Save to cookbookMethod1Preheat the oven to 175°C. Grease and line a 24 cm springform cake tin. Peel and finely grate the carrots.2In a large bowl, whisk eggs and sugar with an electric mixer for 3 minutes until pale and fluffy. Slowly drizzle in the rapeseed oil while continuing to mix gently.3Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Gently fold the dry ingredients and grated carrots into the batter with a spatula until just combined.4Pour into the cake tin and bake at 175°C for 35–40 minutes until an inserted toothpick emerges clean. Allow the cake to cool completely in the tin.5Beat softened butter, cream cheese, icing sugar, and 5 ml of fresh lemon juice together until silky smooth. Spread generously across the top of the cooled cake before serving.Rate this recipe0.0 / 5 · 0 ratingsWhat’s Cooking in the Comments?You’re responsible for the content of your comments. Please be respectful and keep this a welcoming place for every cook.SendNo comments yet.Similar recipesExplore more →View recipeCooksySwedish Easter Braided Cardamom CrownBaking55 min(0)0View recipeCooksySwedish Sticky Chocolate Mud CakeBaking33 min(0)0View recipeCooksyCaramel Almond Tosca CakeBaking57 min(0)0
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