Indulge in a moist and flavorful carrot cake with a Nordic twist. Made with wholesome ingredients like olive oil and infused with lingonberry powder, this cake offers a delightful balance of sweet and tart flavors.
Carrot cake with lingonberry
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Category
Sweet recipes
Servings
12
Prep Time
15 minutes
Cook Time
60 minutes
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
-
3-4 carrots to get 200g grated carrots
- 3 eggs
- 175g sugar
- 215g all-purpose flour
- 2 tbsp Natural Nordic lingonberry powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1.5 dl olive oil
-
2 tbsp butter or margarine for greasing the pan
- 3 tbsp superfine sugar
- 1 tbsp Natural Nordic lingonberry powder
- (Additionally, aquafaba, cream or ricotta for serving)
Cake:
For the pan and topping:
Directions
Grease a rectangular loaf pan (capacity approximately 1.2 liters). Combine sugar and lingonberry powder, and sprinkle about 2/3 of the mixture into the pan. Save the remaining lingonberry sugar for finishing touches.
- Peel and grate the carrots finely.
- Beat room temperature eggs and sugar until foamy.
- In a separate bowl, combine dry ingredients.
- Gently fold the flour mixture, olive oil, and grated carrots into the egg-sugar mixture.
- Pour the batter into the prepared pan and smooth the surface.
- Bake in a preheated oven at 175℃ for 50-60 minutes.
- Allow the cake to cool for a moment in the pan before lifting the cake onto the serving tray.
- Sprinkle the remaining lingonberry sugar over the cake.
Recipe Note
Serving suggestion: Serve the cake with lightly whipped aquafaba, cream or ricotta, if desired.
Note: Aquafaba is the liquid from a can of chickpeas, and when whipped, it mimics the consistency of whipped egg whites.