Call Me Cupcake

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Carrot cake deluxe

Just yesterday it snowed like crazy. The biggest snowflakes I’ve ever seen. 
Seemed like it would be winter forever.
One hour later, it was all gone. 
I know it will probably be winter for another 2 months at least, but I already have that spring feeling.
The days are brighter and longer and the light today was just amazing. I couldn’t stop taking pictures and ended up filling my 8 gigabyte card (yikes!).
On the other hand, how could you not have spring feelings when you find lilacs in the flower shop (yes, lilacs!!)? I’m not sure what the other flowers are, but they definitely make me think of spring. Delicate and beautiful.


I’ve been wanting to make this carrot cake again for quite some time. The recipe is from my first book (which I just proofread in English by the way, yaay!) so I knew it would be delicious. It’s super moist, stuffed with nuts and lots and lots of grated carrot, it has just the right amount of cinnamon and it’s filled with cream cheese frosting, which is always equally awesome. It doesn’t end there though, on top of all that, there’s a whole lotta coconut chips. Yeah. That’s what makes it deluxe!







Carrot cake deluxe  
serves 8-10
Recipe from my book, Lomelinos tårtor (Lomelino’s cakes)

Carrot cake
150 g butter
3 large eggs
150 g (1/2 cup & 1 heaping tablespoon) granulated sugar
120 g (1/2 cup & 1 heaping tablespoon) brown sugar, firmly packed
1 tsp vanilla sugar or extract
180 g (1 1/4 cups) all purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
250 g (about 1 3/4 cups) carrots, finely grated
100 g walnuts (or pecans), chopped
150 ml (1/2 cup & 1 heaping tablespoon) apple sauce

Cream cheese frosting
100 g softened butter 
300 g cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla sugar or 1/2 tsp vanilla extract

Decoration
Coconut chips or grated coconut

Carrot cake
1. Heat oven to 350F (175°C).
2. Butter and flour two 6-inch (15 cm) cake pans.
3. Melt butter and leave to cool.
4. Beat eggs and sugars until fluffy and lighter in color. Add butter and vanilla and beat until combined.
5. Mix flour, baking powder, baking soda and cinnamon in a bowl, then sift into the batter. Stir until just smooth.
6. Add grated carrot, nuts and apple sauce and stir until combined. Divide batter between the two cake pans.
7. Bake for about 40-45 minuter, or until a cake tester comes out clean.
8. Leave to cool for 20 minutes, then turn out onto a wire rack to cool completely.,

Cream cheese frosting
1. Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth. 
2. Put the bowl in the fridge while you cut the cake.

Assembly
1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
2. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a (don’t make it too thick as the cake might will be a bit wobbly at first) layer of frosting on the first layer. Repeat this until you’ve used up all layers.

3. Spread a thin layer of frosting all over the cake (crumb coating), and put in the fridge for 15 minutes (this is optional, mostly to secure any loose crumbs). Spread the rest of the frosting on the cake. Press (more like throw!) coconut chips over the top and the side of the cake. Keep the vacuum nearby!

Reader Interactions

Comments

  8. I've made this cake for my birthday last September and everyone loved it (it's one of my favourites from your book). So I recommend it to everyone 🙂 I think it's because of your book I found my love for baking.

    Sam

    Reply

  9. My fiance and I love carrot cake! One problem was that we did not know how to make it look good/festive for our wedding…This has just resolved this issue. It's beautiful, and I can only imagine how it tastes….

    Thank you! 🙂

    Reply

  11. I know exactly what you mean, Linda! Am getting that spring feeling too. The changing of the seasons is always a special time. This carrot cake is lovely and the coconut flakes make it extra special. Would be lovely as an engagement or wedding cake! Or on a regular Thursday night.

    Reply

  13. this is just awesome 😀 i've been reading your blog for quite a while now, but it seems, each post gets better and better 🙂

    thanks a lot for sharing all that inspiration with us 🙂

    greetings from vienna,
    salma

    Reply

  20. Cake looks amazing- as does the light! So hard to imagine all that snow when here in Australia we are dealing with weeks of 40 plus degree celcius weather xxx The snow must be so pretty x

    Reply

  25. Beautiful photos, love the coconut chips on top! My favorite carrot cake always has lots of walnuts in it and a little bit of mixed spice, other than that this is pretty much my perfect cake 😀

    Reply

  33. I wish I'd have so much space for pictures. Now my "photo booth" is single table and wall 🙂
    And a cake – OMG I wish I could cook it now. I definetely have to give it a try for next event – maybe for moms bday. Just she's not a fan of nuts due to fake teeth – what do you suggest to exchange it for?

    Reply

  37. Hello Linda!
    In Belgium, we don't have apple sauce sent in grocery store…
    Can I replace it with maple syrup or something else?

    Thank you!
    Oni

    Reply

    • Hello Oni!
      I wouldn't suggest replacing it with maple syrup.. maybe you could use yogurt or something like that. I haven't tried though so I can't say for sure!

      Reply

  41. I just followed your recipe for this delicious cake & it turned out so great!! I've never baked a Carrot cake that's as good as this. The whole family Loved it 🙂

    Thank you Linda and hope to see more recipes from you soon. ♥
    Jasmine A.

    Reply

  43. I would love to make this cake for my birthday! But in Holland we're not that familiar with cream cheese on cakes, what kind of brand did you use? and is is possible to replace the all purpose flour for spelt flour?

    Thank you,
    Nikki

    Reply

  44. Hi,
    This cake looks incredible, as do all your recipes! I wanted to ask how long this cake will last? I'd like to make it for my mum's birthday but I would only have time to make this on Wednesday night, would it still be fresh for Friday? Maybe I could ice it on Friday? Thanks J

    Reply

  46. Orange zest is one of those little-known secrets to making perfect carrot cake, and can really take your cake from tasting 'good' to tasting great. Just grate the zest of one large orange and mix it into the batter with the carrots.

    Reply

    • Hi, thank you!
      You could do that for sure, but I don't know how tall it will be since I haven't tried. And remember to adjust baking time 🙂 Best of luck!

      Reply

  49. Hello Linda,
    I love your blog. I've tried a couple of recipes and they work every time.
    I'm planning on doing this cake but im not sure what Apple Sauce is.
    Is it something you buy ready made? or your prepare it at home?
    I don't think I can find it here so I'm thinking of preparing it at home. I looked for some recipes online. Do you recommend any?
    Thank you!

    Reply

    • Hi Dina,
      I'm so happy to hear that they are working for you! 🙂
      I usually buy it ready made but it's actually very simple to make at home. I don't have a specific recipe for it, but I'm sure you can find something good online (such as the one on Allrecipes which has a high rating)! Best of luck to you!

      Reply

Trackbacks

  1. […] be for everyone, but I absolutely love how different it is. I also baked a cake with beetroot using my favorite carrot cake recipe. The batter was a bright pink color so I figured maybe it would keep at least some of the color? […]

    Reply

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