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serving carrot cake
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5 from 5 votes

Swedish Carrot Cake

Delicately spiced and deliciously moist, this is the softest carrot cake, topped with a super creamy white chocolate cream cheese frosting.
Prep Time15 minutes
Cook Time30 minutes
Course: Afternoon Tea, Dessert, fillings
Cuisine: American, Australian, English, Swedish
Servings: 12

Equipment

  • 2 x 20cm round cake tins

Ingredients

Swedish Carrot Cake

  • 250 g Self raising flour
  • 300 g Brown sugar
  • 1 tsp Nutmeg
  • 1 tsp Cinnamon
  • ½ tsp Ground ginger
  • 1 cup Canola oil
  • 4 Eggs XL
  • 3 cups Grated carrots 3 medium carrots
  • 75 g Shredded coconut
  • 90 g Walnuts, chopped

Fluffiest Cream Cheese Frosting

  • 340 g Cream cheese block style, room temp
  • 113 g Unsalted butter room temp
  • 300 g White chocolate melted and cooled
  • 1 tsp Vanilla extract
  • 32 g Creme fraîche

Instructions

Swedish Carrot Cake

  • Pre-heat oven to 180°C/350°F/165°FF
  • Line 2 x 20cm cake tins with baking paper
  • Using either a hand mixer or stand mixer, whisk eggs and sugar on medium for 5 minutes
  • Gradually add the oil
  • Sift the flour and spices, then stir that through the egg mixture
  • Fold through the carrots, coconut and walnuts
  • Divide mixture into the 2 cake tins (each should contain around 730g of mixture)
  • Bake for 30 minutes, until an inserted skewer comes out clean
  • Cool the cakes in the tin, then turn onto a cake rack, to cool completely before frosting.

Fluffiest Cream Cheese Frosting

  • In a food processor, process the cream cheese, butter and creme fraîche until smooth and creamy.
  • Use a rubber spatula to scrape the sides of the bowl, then add the cooled melted chocolate. Pulse until blended.
  • Add the vanilla and pulse until incorporated. You may need to stop the processor and scrape the bowl with a rubber spatula.
  • Sandwich the two cakes together with half of the frosting, then coat the cakes with the frosting, as required.
  • Due to the cream cheese and creme fraîche, the frosted cake should be kept refrigerated for up to 1 week.

Notes

  • frosting recipe is from King Arthur Baking Company.
  • see post on how to melt the white chocolate.
  • if it's warm where you are, you may need to put the finished frosting in the fridge for 10 minutes to thicken up.