Morotskaka
Morotskaka is a Swedish Katotten cake. The dough with carrots, brown sugar, lemon zest and cardamom is super aromatic.Everyone will love the cream cheese frosting.
INGREDIENTS
FOR THE DOUGH
200 g carrots
150 g brown sugar
3 eggs (size M)
1 packet of vanilla sugar
1 tsp cinnamon
1 tsp lemon zest
½ tsp cardamom
1 pinch of salt
175 g wheat flour (type 405)
1 tsp baking powder (level)
1 tsp baking soda (level)
180 ml neutral cooking oil (e.g. sunflower oil)
FOR THE FROSTING
100 g soft butter
175 g powdered sugar
175 g double cream cheese
12 marzipan carrots
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (⌀ 26 cm) with baking paper. For the dough, wash and peel the carrots and grate them as finely as possible.
Step 2
Beat the brown sugar, eggs, vanilla sugar, cinnamon, lemon zest, cardamom and salt until fluffy. Mix the flour with the baking powder and baking soda and sift over the egg-sugar mixture. Mix everything briefly to form a smooth dough.
Step 3
First mix in the oil, then fold the grated carrots into the dough. Pour the dough into the prepared tin and bake in the preheated oven for approx. 45 minutes. Then let it cool completely and remove from the tin.
Step 4
For the frosting, beat the soft butter with a flat beater attachment until creamy. Sift the icing sugar and add to the butter a tablespoon at a time. Stir the cream cheese by hand until smooth. Add 2-3 tablespoons of the butter mixture to the cream cheese and stir briefly, then add the entire cream cheese mixture to the butter mixture and stir briefly for just 5 seconds (otherwise the frosting will be too runny).
Step 5
Spread the frosting on the cake. Decorate the cake with the marzipan carrots and serve. The cake makes about 12 pieces and will keep in the fridge for at least 3 days.
