Carrot cake with lingonberry
12
15 minutes
60 minutes
Sweet recipes
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.
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
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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
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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)
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.