Baking · Finnish

Carrot Cake

Name: Carrot Cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 1.5 dl rapeseed oil; 150 g Valio butter; 3 dl sugar; 4 eggs; 300 g finely grated carrots; 5 dl wheat flour; 1 tsp baking powder; 1 tsp baking soda; 1 tbsp ground cinnamon; 1 tsp ground ginger, if desired; 1 tsp cardamom, if desired; 100 g Valio butter; 1 tub (200 g) of Valio Viola® cream cheese; 3 dl icing sugar; 1 tbsp vanilla sugar; 1 orange zest, grated organic

Juicy and spicy carrot cake is a true classic and for good reason a perennial favorite on the coffee table. The surface of the cake is crowned with a perfectly soft and rich cream cheese frosting, of which there is finally enough.

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Prep 30 min Cook 1 hTotal 1 h 30 minInspired by valio.fi

Method

1
Combine the oil and room-temperature butter in a bowl. Add the sugar and beat until fluffy using an electric mixer.
2
Add the eggs to the foam one at a time, mixing continuously. Stir in the grated carrots.
3
Combine the dry ingredients in another bowl. Add the dry ingredients to the batter and mix until smooth.
4
Stretch baking paper between the bottom and rim of a springform cake tin (ø 22-24 cm). Grease the edges or cut strips of baking paper for the sides of the tin as well. You can also use a greased and breadcrumbed flat-bottomed cake tin.
5
Pour the batter into the tin. Bake the cake in the lower part of the oven at 175 degrees for about 50 minutes or until done. Remove from the tin after it has cooled for a moment.
6
Once the base has cooled, prepare the frosting. Melt the butter. Mix in the room-temperature cream cheese, icing sugar, and vanilla sugar. Spread the frosting casually on top of the cake. Finish with grated orange zest if desired.

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