Tag: Carrot cake

Swedish Carrot Cake

 Swedish Carrot Cake

..probably Saturday could not be thought as the best day of cooking something fancy as you might be willing to rest and enjoy your weekend, but what if fancy is also simple? And especially if you would like a treat for a your Saturday, we have a plan: this easy-to-make Swedish carrot cake will surely freshen you up.


250 gr carrots (approximately 3 large ones)

125 gr hazelnuts

100 gr flour

125 gr butter

100 gr sugar

2 eggs

1 teaspoon cinnamon

1 teaspoon baking powder

Lemon zest


100 gr cream cheese

3 medium-sized carrots

Lemon juice from ½ of a lemon

70 gr sugar


First thing you need to do is to place the hazelnuts on an oven-tray in a thin layer on 200°C for 10 minutes in order to get rid of the excess skin. Next, peel the carrots and shred them. Once the hazelnuts are ready, wait for them to cool and rub them between your hands – the skin will peel off. If some remains – do not worry, it will not ruin the cake. Afterwards, grind the nuts and add the carrots. Sieve the flour with cinnamon and baking powder into the mixture. If you really love spices, add some nutmeg – it will enhance the taste. Melt the butter and set aside to cool. Beat the eggs with sugar, until they foam, and mix the ingredients together. Add the zest from one lemon and melted butter, mix well. Your cake is ready to be baked! Set the oven on 180°C, and bake the cake for 20-30 minutes.

Now you have time to make a carrot jam for the topping. Shred the remaining carrots, add lemon juice and sugar, and warm the mixture in a pot, until sugar melts. Leave the jam on the stove with reduced heat to cook for about 20 minutes. Let the jam and the cake cool completely, or otherwise the cream cheese will melt. Cover the cake with cream cheese and carrot jam. Let it stay in the fridge for a couple of hours or a better taste. Enjoy!