When I think of Christmas, I don’t typically think of carrot cake, but when I think of carrot cake, I think of carrots, and when I think of carrots, I think of reindeer, and when I think of reindeer, I think of Santa Claus, and when I think of Santa Claus, I think of Christmas. So by that rationale, when I think of carrot cake, I think of Christmas, or at least that it is a perfect holiday treat. And more specifically, a perfect treat for Santa’s reindeer.
Unlike any of my previous posts where the recipes are my own, or at least tailored to my interpretation, this carrot cake recipe is entirely somebody else’s. As an ESL teacher, I have the benefit of meeting and talking with some very interesting people. One person in particular, Jan-Sverre Nylund, whom I’d met a couple months ago, has been quite interested in my blog, and food often becomes the topic of discussion in many classes. Not to mention, he works for and has worked for many of the most powerful food companies in Norway. So I must thank Jan-Sverre for this carrot cake recipe.
Before hanging up his whites and moving on to the business side of food, Jan Sverre worked as a professional pastry chef for twelve years. So you can bet when he has a piece of advice to offer, I’m all ears. For one class in particular, I had asked him to bring in one of his own recipes for homework and he could translate it from Norwegian to English. That recipe was what he described as the best carrot cake in the world. And guess what? …HE WAS RIGHT!!!
I’m not even a big fan of carrot cake. As a child I thought it was some sort of cruel joke to put vegetables in a dessert. I later assumed that whoever made the first carrot cake must have hated vegetables so much they had to hide the flavor. Now, I no longer hate vegetables, and because of Jan-Sverre’s recipe, I love carrot cake.
So this Christmas, if you’re in need of an inspiring take on an old classic, try this decadent carrot cake that will have Rudolph climbing down the chimney with Santa.
- 1 ½ cups sunflower oil
- 500g sugar
- 5 eggs
- 500g All-purpose flour
- 4 tsp vanilla sugar
- 3 tsp cinnamon
- ¾ tsp nutmeg
- 2½ tsp baking soda
- 2½ tsp baking powder
- 200g High quality dark chocolate, chopped
- 550g carrot, coarsely grated
- 2 apples, grated
- Prep carrots, apples, and chocolate.
- Measure out flour, baking soda, baking powder, cinnamon, nutmeg, and vanilla sugar in one bowl. Stir.
- In a large mixing bowl, add sugar and oil. Beat on high speed to make fluffy. Then add one egg at a time, beat well.
- Turn speed down to low and slowly incorporate dry ingredients while alternating between the grated carrots and apples. Don’t over mix.
- When mixture is combined, add the chocolate chunks and stir just to blend.
- Pour batter into a 9″x 13″ cake pan, greased and lined with parchment paper. Bake for 1 hour at 180°C.
- Remove from oven and let cool, enough to touch.
Cream Cheese Frosting
- 500g Icing Sugar
- 400g Cream cheese
- 200g butter, room temperature
- 5 tbsp vanilla sugar
1. In a large bowl, whip together the cream cheese and butter until smooth.
2. Add the icing sugar and vanilla sugar and whip until fluffy.
3. Spread over the cake evenly and garnish.
- Toasted Coconut
- Chopped Walnuts
- Dried Cranberries
- Dried Blueberries
Thanks Jan-Sverre, and God Jul!