During World War II, there was not enough sugar. Many things - including sugar- were rationed. Carrots were sweet and used as a sweetener to make vegetable filled desserts.

However, it was not until the 1970s that carrot cake became commonly available in cafeterias in Sweden. So, the type of carrot cake we eat today is a fairly modern cake.

Now, there are so many carrot cake recipes out there and everything that needs to be said about carrot cake is already said by carrot cake experts. So, enough history. Let’s get to the recipe. This carrot cake is as moist as I like it and very popular with my family.

Oven temperature: 175°C (=347°F)

INGREDIENTS:

* 4 eggs

* 300 grams brown sugar

* 275 grams flour

* 2 teaspoons baking powder

* ½ teaspoon salt

* 1 teaspoon sodium bicarbonate

* 1 teaspoon vanilla sugar

* 50 ml dried tropical fruits, finely chopped

* 50 ml almonds, finely chopped

* 350 gram grated carrots

* 200 ml vegetable oil (canola- or sunflower oil)

METHOD:

1. Line a 23 x 33 cm (9″ x 13″) baking pan with slightly greased baking paper.

2. Beat eggs and brown sugar until mixture is light brown and thick,

3. In a large bowl, blend flour with all the dry ingredients.

4. Mix in the egg batter with the flour mixture.

5. Stir in carrots and oil.

6. Pour batter into prepared baking pan.

7. Bake immediately in the preheated oven for 45 to 50 minutes, then insert a toothpick into the center of the cake to check if it is baked.

8. Sprinkle sugar on a baking paper (or on a clean towel) and turn the freshly-baked cake out onto it.

9. Pull off the baking paper from the cake and cool completely before frosting it.

The Cream Cheese Frosting

* 200 g Philadelphia cream cheese

* 50 grams butter

* 180 grams icing sugar, sifted

* 1 tablespoon orange juice

* grated orange peel

METHOD:

1. Bring cream cheese and butter to room temperature.

2. Beat the cream cheese and butter together until fluffy and creamy.

3. Gradually beat in sifted icing sugar until well combined.

4. Add the orange juice.

5. Spread frosting over the top of the cake

6. Sprinkle the top with grated orange peel.

7. Keep the carrot cake refrigerated.

Vanilla sugar is a commonly used ingredient in Swedish cakes and desserts. It is powdered sugar flavored with vanilla. You can make your own vanilla sugar by combining sugar with vanilla beans.

Never throw away your used vanilla beans. Even those that have been steeped in hot milk (or other liquids) can be reused. Wipe and dry them. Place them with sugar in a jar with a tight lid. Shake to blend well. Vanilla beans can retain their flavor for a very long time. So, when the sugar has been used, simply add more to the jar.

Source: My Recipes