Wednesday, June 25, 2014

From Sweden with Love

Please welcome a good friend and my adopted son Anders to the blog. He was born and bred in Norway, but now lives in scenic Gothenburg, Sweden. Click here to view pictures of the beautiful island. Anders is also the Founder and Administrations Manager for Queer Town Abbey, a respected online magazine for the LGBTQ community, friends, and supporters.

Along with all his other credits, Anders is an avid cook and baker. Today he brings with him an amazing carrot cake that serves four. I'm not sure if the frosting is the clincher, the cake, or the excellent combination, but Studs and I can't seem to get enough of this delicious dessert.

Carrot Cake
2 large eggs
3 cups granulated sugar
1½ cups neutral oil (Crisco or Wesson)
4 cups flour
1 tsp. bicarbonate of soda (baking soda)
½ tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. salt
300g peeled carrots (5 cups finely grated)
1½ cups coconut grated or shredded

Preheat the oven to 175°C 350°F.

Cover the bottom of a springform tin with baking paper.

Beat eggs and sugar until white and fluffy. Add the oil and whisk together.

In a medium-sized bowl mix together flour, baking soda, baking powder, cinnamon, ginger, and salt.

Stir the dry ingredients into the egg mixture. Finish by folding in the grated carrots and coconut.

Pour batter into pan. Bake 45-50 minutes until a toothpick comes out clean.

Remove Your Carrot Cake from a Springform Pan
Cool the cake completely before you attempt to remove it from the pan.

Slide a flat-bladed knife, such as a butter knife, around the inside edge of the pan to loosen the cake. Unfasten the latch on the side of the pan and gently ease the side of the pan off the cake.

Gently place your serving plate over the top of the cake. While you hold the bottom of the pan upend the cake in a fluid movement. Carefully slide your knife between the bottom of the pan and the cake. Lift off the bottom of the pan. Peel off the parchment paper.

Cream Cheese Frosting
100g butter, unsalted (4oz.)
200g cream cheese (8oz.)
4 cups sifted powdered sugar
grated lemon zest/peel or vanilla to taste

Beat the butter until creamy. Add cream cheese and whisk together thoroughly, about 3-5 minutes.

Sift the powdered sugar over the top and whisk together until well blended and creamy.

Do you want to flavor the frosting? If so, add lemon zest or a little vanilla.

Spread frosting on the cake and decorate with, for example, pecan or walnut halves, or serve just as is.

I'll be back Monday with Rebecca Royce and her latest release. Until then...


Sloane Taylor
Amazon Author Page


  1. Yum! Carrot cake is my absolute favorite! What are the US measurement equivalents for the frosting ingredients, Sloane? Do you know? (100g butter and 200g cream cheese)

    1. WHOOPS!! Thanks for catching that, Sam. I'll change the post. In the mean time here are the equivalents 4 oz. butter and 8 oz. cream cheese.