I had the two mini-bakers help me with dessert for our tabletop travel to Sweden. D and S made Morotskaka, a Swedish carrot cake. It was moist and delicious; we didn't frost it and didn't even sprinkle it with powdered sugar.
- 1-1/4 C olive oil
- 1 1/4 C organic granulated sugar
- 4 eggs
- 2 C flour (we used a whole wheat pastry flour)
2 t cinnamon(I forgot the cinnamon, but will definitely use it next time)
- 1 t baking soda
- 2 t baking powder
- 1 t sea salt
- 4 large carrots, finely grated
- 3/4 C hazelnuts
- 1 C raisins
Preheat the oven to 350°F. Butter a 9" round baking dish, then line with parchment paper. Butter liberally. Set aside.
Grate the carrots. Our four carrots - we used a mixture of orange, yellow, and purple carrots - rendered about 4 cups grated carrots.
Chop hazelnuts. Set aside. In a large bowl, whisk together all of the wet ingredients to form a batter. Gradually add the dry ingredients to the batter. Mix to combine with a spatula till just moistened.
Pour batter into pan and bake until cake springs back in the center when touched, approximately 60 minutes.