One of the nicest things in Sweden are their endless national pastry days. We had Cheesecake and Kladdkakka (chocolate cake) on my blog so far. Well, on the 3rd of February is Sweden’s carrot cake day. Naturally, Jakob and me had to meet up and make some carrot cakes!
So here comes the adapted version from inspiredtaste’s recipe as a base. We managed to make two small cakes out of the batter, six muffins and 12 flat small cookie muffins. You could probably make six additional normal sized muffins out of the flat ones.
Prepare the cake batter: Mix all dry ingredients together. Add all remaining moist ingredients for the batter. Mix everything until the batter is even.
Bake the cake at 200° degrees for around 35-40 minutes.
While the cake is baking. Prepare the frosting. We had a rather fluid frosting since we used sour cream, if you want it to be denser, use cream cheese.
Dense cake frosting:
Mix the powdered sugar with the cream cheese. That's it.
Fluid cake frosting sauce:
Add the powdered sugar to the sour cream. Melt 100gr butter and add to the mixture. Put in the fridge until you are ready to frost the cake.