What is the recipe for Swedish carrot cake?

Swiss Carrot Cake





';A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.';





INGREDIENTS


5 egg yolks


1 1/4 cups white sugar


1 1/2 cups finely chopped almonds


2 cups grated carrots


1 lemon, zested and juiced


2/3 cup all-purpose flour


1 1/2 teaspoons baking powder


5 egg whites


1 pinch salt


1 lemon, juiced


1 cup confectioners' sugar, or as needed





DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.


In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.


Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.





http://allrecipes.com/Recipe/Swiss-Carro鈥?/a>





Swedish Carrot Cake (Morotskaka





1 1/4 c corn oil


1 1/4 c sugar


4 eggs


2 c flour


2 tsp cinnamon


1 tsp baking soda


2 tsp baking powder


1 tsp salt


3 1/3 c carrots, finely shredded


3/4 c chopped hazelnuts


1 c raisins





Directions:


Preheat the oven to 350掳F.





Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).





Grate carrots. (About four large carrots will do the trick.)





Chop hazelnuts.





In a large bowl, beat oil and sugar. Add eggs one at a time.





In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.





Gradually add the dry ingredients to the batter.





Stir in carrots, nuts, and raisins.





Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.





Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.





http://www.gretchencooks.com/recipes/753鈥?/a>


(*-*)What is the recipe for Swedish carrot cake?
Swedish Carrot Cake (Morotskaka)





1 1/4 c corn oil


1 1/4 c sugar


4 eggs


2 c flour


2 tsp cinnamon


1 tsp baking soda


2 tsp baking powder


1 tsp salt


3 1/3 c carrots, finely shredded


3/4 c chopped hazelnuts


1 c raisins





Directions:


Preheat the oven to 350掳F.


Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).


Grate carrots. (About four large carrots will do the trick.)


Chop hazelnuts.


In a large bowl, beat oil and sugar. Add eggs one at a time.


In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.


Gradually add the dry ingredients to the batter.


Stir in carrots, nuts, and raisins.


Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.


Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese frosting.What is the recipe for Swedish carrot cake?
Ingredients: Metric Units


1 1/4 c corn oil


1 1/4 c sugar


4 eggs


2 c flour


2 tsp cinnamon


1 tsp baking soda


2 tsp baking powder


1 tsp salt


3 1/3 c carrots, finely shredded


3/4 c chopped hazelnuts


1 c raisins








Directions:


Preheat the oven to 350掳F.





Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).





Grate carrots. (About four large carrots will do the trick.)





Chop hazelnuts.





In a large bowl, beat oil and sugar. Add eggs one at a time.





In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.





Gradually add the dry ingredients to the batter.





Stir in carrots, nuts, and raisins.





Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.





Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil


1 1/4 c sugar


4 eggs


2 c flour


2 tsp cinnamon


1 tsp baking soda


2 tsp baking powder


1 tsp salt


3 1/3 c carrots, finely shredded


3/4 c chopped hazelnuts


1 c raisins








Directions:


Preheat the oven to 350掳F.





Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).





Grate carrots. (About four large carrots will do the trick.)





Chop hazelnuts.





In a large bowl, beat oil and sugar. Add eggs one at a time.





In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.





Gradually add the dry ingredients to the batter.





Stir in carrots, nuts, and raisins.





Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.





Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.
1 1/4 c corn oil


1 1/4 c sugar


4 eggs


2 c flour


2 tsp cinnamon


1 tsp baking soda


2 tsp baking powder


1 tsp salt


3 1/3 c carrots, finely shredded


3/4 c chopped hazelnuts


1 c raisins


Preheat the oven to 350掳F.





Butter a 9-inch round baking pan, then dust with finely ground unseasoned bread crumbs (use flour if you need to substitute).





Grate carrots. (About four large carrots will do the trick.)





Chop hazelnuts.





In a large bowl, beat oil and sugar. Add eggs one at a time.





In a separate bowl, sift together dry ingredients: flour, cinnamon, baking soda, baking powder, and salt.





Gradually add the dry ingredients to the batter.





Stir in carrots, nuts, and raisins.





Pour batter into pan and bake 40 minutes, or until cake springs back in the center when touched (or doesn't shimmy when you jiggle the pan). The cake will rise up higher than the pan sides and do a kind of muffin-top thing.





Cool 10 minutes in pan, then run a knife around the edge of the pan - this will cut off a little circle of cake - the muffin-top. (So you get to sample it - yum!) Then put a rack over the top and turn the pan upside down. Tap it on the ottom (now the top, of course) and gently raise the pan. Put another rack on the bottom of the cake and tip the whole thing over. Let it cool completely before frosting. Frost with Cream Cheese Frosting.








Frosting:





1 8 oz. package Philadelphia cream cheese, softened


2 Tbsp butter, softened


3/4 c confectioner鈥檚 sugar (powdered sugar)


1 tsp vanilla extract


shredded coconut, for garnish