When in Denmark: Gulerodskage

If there is one thing I wait for every year... it's Nummer 24's perfectly moist and fragrant carrot cake. If you ever find yourself roaming the streets of the Latin Quarter in Aarhus, you're likely to stumble upon a pigeon grey one story building with two wide windows showcasing the days baked goods. Although my husband and I were lucky enough to have tried their brilliant carrot cake the first two years we visited Aarhus, this year we came far too early for the perfect autumn dessert. Although the weather has been desperately showing signs of autumn, the Danes are holding on to every last chance of more sun. In my defense, my bones are experiencing quite a chill so I deemed it necessary to make carrot cake.... to have with my morning coffee of course!

Gulerodskage: Danish Carrot Cake

Adapted from Anna Mad 

Ingredients:

cake batter

200g unsalted butter, softened

190g light brown sugar

3 eggs

200g all-purpose flour

2 heaping tsp cinnamon

1 tsp vanilla

2 tsp baking powder

300g finely grated carrots (or course if you prefer) 

2 handfuls of walnuts, chopped

150g raisins 

1 pinch of salt 

Icing

100g powdered sugar

2 tsp cinnamon 

splash of milk 

lemon zest (for garnish)

handful of toasted hazelnuts (for garnish)

Directions:

1. Preheat oven to 175C/350F, grease a spring form pan and line the bottom with parchment paper.

2. Using a hand mixer or stand mixer, cream butter until light and fluffy then add brown sugar and eggs together.

3. In a separate bowl, mix flour, cinnamon, baking powder and salt.

4. Slowly add flour mixture to butter/sugar/egg mixture, alternating between flour mixture and grated carrots. Mix until batter is well combined. Add raisins and walnuts.

5. Add batter to pan and making sure the batter is evenly spread. Bake for 50-60 minutes, depending on your oven. Cool completely. 

6. To make the cinnamon icing, add cinnamon to powdered sugar and add a splash of milk while using a hand mixer or stand mixer. Keep whisking until the powdered sugar becomes a pasty consistency. Add more milk if needed. When the cake has fully cooled off, pour over the icing. Evenly spread the icing, allowing the icing to drip over the sides. Sprinkle toasted hazelnuts and lemon zest on the cake while the icing is sticky. 

Notes:

• I prefer mild desserts, too sweet and I can't particularly enjoy it. The amount of icing this recipe makes is very minimal but I believe it would be wonderful doubled as well. You can also play around with the flavours by adding nutmeg or vanilla instead.