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Gulerodskage (Danish Carrot Cake)
Indulge in the rich, moist goodness of Gulerodskage, a beloved Danish carrot cake that perfectly balances sweetness and spice. This classic dessert, often served during festive occasions and family gatherings, showcases the natural sweetness of fresh carrots, complemented by aromatic cinnamon and topped with a luscious cream cheese frosting. A slice of this cake not only delights the palate but also evokes nostalgia, as it has been a cherished part of Danish baking tradition for generations.
Ingredients
- All-purpose flour
- 2 cups
- Granulated sugar
- 2 cups
- Vegetable oil
- 1 cup
- Eggs
- 4 large
- Baking powder
- 2 teaspoons
- Baking soda
- 1 teaspoon
- Cinnamon
- 2 teaspoons
- Salt
- 1/2 teaspoon
- Vanilla extract
- 2 teaspoons
- Carrots
- 3 cups, grated
- Unsalted butter
- 8 ounces, softened
- Cream cheese
- 8 ounces, softened
- Powdered sugar
- 2 cups
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, combine the grated carrots, flour, sugar, vegetable oil, eggs, baking powder, baking soda, cinnamon, salt, and vanilla extract. Mix until well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- In a separate mixing bowl, beat the softened cream cheese, softened butter, powdered sugar, and additional vanilla extract until smooth and creamy.
- Spread the cream cheese frosting evenly over the cooled cake.
- Slice into squares and serve your delightful Gulerodskage. Enjoy!
Dietary Information
Servings: 12 Dish Type: Dessert Prep Time: 20 minutes Cook Time: 40 minutes Calories: 400 Fat: 22g Carbs: 45g Protein: 5g Sodium: 300mg Sugar: 30g
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