A Wine Lover’s Carrot Cake

Apr 19, 2019

The best part about being in the food and wine business is that you’re always exposed to fun,  unique and high-quality products made by creative folks who are just as passionate about this business as I am.   

A Wine Lovers Carrot Cake

One of these products and companies is Royal Grapeseed, which makes grape seeds, skin, oil, extract and powder with the highest possible polyphenol content because they are 100% pure, U.S. grown Concord grape seeds that have come from family farms and have been fresh dried within 24 hours, with no sulfites.

Mivine, a 100% pure, unrefined, cold-pressed grapeseed oil made from grapes grown in the Finger Lakes region of New York. I was fortunate enough to be introduced to this product through my client Vegan Wines, who brought it to me after attending the Natural Products Expo West in southern California last month.

I’m a huge fan of using local ingredients and supporting local businesses, and lucky for me, the Finger Lakes is only a short 3-4 hours north of where I live. I chose to try this oil in my famous carrot cake, and I was happy enough with the results that I wanted to share it in this blog post.  

I am very discerning with what oils I use, as there are a lot of crappy versions out on the market, whether it is from olives, coconut, or vegetables. Being in the wine industry, I get exposed to a ton of amazingly fruity, flavorful and well- made olive oils that are made by winemakers and olive tree growers around the world, but I had yet to taste such a unique oil from a local source.

I wanted to showcase the oil in a way that would honor the quality and thoughtfulness put into this product, and could think of nothing better than a festive cake. I was inspired by Easter, which is a big deal in my home country of Norway. I’m always home sick this time of year, so I wanted to make something that could transport me right back to the fjords and mountains of my home region of Sunnmøre.

Easter is a time when Norwegians take some extended time off work and spend time with family and friends. Often they travel to the mountains to their cabins and enjoy skiing, sunbathing and reading crime novels (yes, it’s a thing) and doing crossword puzzles.

Food plays a big part of the festivities of course, and being from northwestern Norway, we have a huge cake culture.

While I appreciate the tremendous diversity and creativity around all the different cakes Norwegians make, I’m not a massive cake eater, and neither is my husband, so there are only a few I make regularly. Carrot cake being one.  

It is simply impossible not to love the juiciness of this cake with its depth of flavor coming from the various spices and the “health” aspect of the shredded carrots.

I used Violife’s vegan cream cheese in this frosting, if you can find that brand I highly recommend it, as it’s the best one on the market. Kite Hill’s cream cheese is also decent. Otherwise, it’s quite possible to make your own from soaked cashews and a little coconut oil and yogurt, you can find several recipes online.

Adding the Mivine grapeseed oil to the recipe definitely added richness to it, and I combined it with some regular canola oil, but you can add coconut or a mild olive oil too if you prefer.   

Royal Grapeseed also makes a grape seed flour made from 100% premium grape seeds, rich in vitamins, antioxidants and minerals which can also be added into baked goods such as this cake.

Other uses for this wonderful grapeseed oil are in dressings, as a finishing oil or a nutrient boost in smoothies as well as using them in other baked goods such as brownies or sautéing pancakes with it. The oil is super pure and quite pungent, so incorporating it into traditional recipes at 5-10% is recommended, but feel free to use your own judgement here!

WINE LOVER’S CARROT CAKE

2 ½ cups (12 1/2 oz or 350g) unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp freshly grate nutmeg
1/8 tsp ground cloves
½ tsp salt
1 lb (5-6 medium or 1/2 kg) carrots, peeled
½  (1.25dl) cups light-brown sugar
1 ½ cups (3.5dl) granulated organic sugar
3 tbsp ground flaxseeds mixed with 9 tbsp water
1 tsp vanilla extract
½ cup (1.25dl) Mivine grapeseed oil (or sub other neutral vegetable oil)
½ cup (1.25dl) other vegetable or coconut oil of your choice

Cream Cheese Frosting:

1 x 7 oz (200g) container of vegan cream cheese (I used Violife)
5 tbsp vegan butter, softened but still cool
1 tbsp fresh lemon juice
1 tsp vanilla extract
2-3 cups (5-7dl) confectioner’s sugar
Walnuts, toasted, for garnish (optional)
Lemon zest, for garnish (optional)

For the Cake:

Preheat the oven to 350° Fahrenheit (180° Celsius) and adjust the oven rack to the middle position. 

Grease and line 2 x 7 inch cake pans with parchment paper and set aside.

Mix the ground flaxseed with the water in a small bowl and let sit and swell for about 10 minutes

Sift together the flour, baking powder, baking soda, spices and salt in a medium bowl, and set aside.

In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups), add the carrots to the dry ingredients and set aside.

In a separate bowl, whisk together add the oil, sugars, flax eggs, and vanilla extract. Pour into the dry ingredients with the carrots. Let sit for about 5 minutes, allowing the carrots to seep out some of its juices. If it seems too dry, you can add  couple of tbsp of plant-based milk, but only if you think it’s really dry.

Divide the batter evenly between the two cake pans and bake in the oven for about 35-40 minutes until a toothpick or cake tester inserted into the center of the cake comes out clean/dry.  

Rest the cakes on a cooling rack to room temperature, about 2 hours.

For the Frosting:

Add the cream cheese, butter, vanilla and lemon juice in a stand mixer fitted with the paddle attachment and process until smooth.

Gradually add the confectioner’s sugar until you have a consistency you are happy with (the amount of sugar can vary).

Carefully lift out the cakes from the pans and place the first cake on your serving tray with the flattest side up. Using an offset spatula, spread half the frosting evenly on top, then carefully place the second cake on top, and spread the remaining frosting on. 

Garnish with the optional toasted walnuts and lemon zest.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Arctic Grub
A Wine Lovers Carrot Cake
Did you know? In Norway, Easter isn’t just a day—it’s an extended celebration where families gather at mountain cabins to enjoy spring, ski on the last snow, and feast together for HOURS! 🏔️

Here I am as a young girl with my favorite person to spend time with at our cabin in the mountains: my dad❤️ ... and a few years later (!) in front of the old fireplace inside our family cabin.

There is nothing that can quite explain cabin life and the special feeling of Easter in Norway….

… but I’m going to try my best this Saturday, April 12 where I’ll be putting on a live cooking class sharing my native Norwegian secrets for creating an authentic påskefrokost (Easter breakfast). 

You’ll not only learn delicious recipes but also the cultural stories behind each dish—perfect conversation starters as you serve your impressive spread!

Won’t you join me? Spaces are filling up quickly!

Registration link in my bio or comment EASTER and get the link sent to you! 
Not able to make it live that day? 

No problem! All registered students will receive the recording after class with lifetime access to all class materials. 

#NorwegianTraditions #EasterFeast #ArcticGrub
🇳🇴 Norwegian Easter Brunch Essentials! 🇳🇴

I’m super excited to share that I’ll be putting on my first LIVE cooking class of 2025 this coming Saturday April 12th!

Ever wondered how Norwegians create those magical Easter gatherings that last for hours? 

Join me, Chef Sunny for this very special virtual cooking class where I’ll show you how to create an authentic Norwegian påskefrokost (Easter breakfast) that’s completely plant-based!

Learn to make creamy «egg» salad and a trio of plant-based «herring» salads that will transport your guests to a mountain cabin in Norway. 

Plus, a juicy orange cake that perfectly balances your savory spread!

Make sure to register now - link in bio or comment EASTER below! 

#NorwegianEaster #PlantBasedNordic #PåskeCooking #arcticgrub #Norwegiantraditions #onlinecookingclass
🌱✨ Something special is brewing in my kitchen... and it smells like Norwegian Easter! 🇳🇴

If you’ve been curious about authentic Nordic traditions, stay tuned for more information coming tomorrow! 

We’re cooking up an experience that will transform your Easter celebration in ways you never imagined. 

🇳🇴 🥙Norwegian food lovers: this is one announcement you won’t want to miss!

#ComingSoon #NordicSecrets #ArcticGrub #Norwegiantraditions #NorwegianEaster
Only 3 more weeks until Easter! 

There’s something magical about Easter in Norway—where traditions run deeper than the fjords! 

While Americans hunt for eggs, Norwegians head to mountain cabins, bringing their favorite foods and family recipes that have survived generations. 

It’s a celebration of survival through winter and the precious return of light. 

I’m planning on some new and fun recipes for this Easter, so stay tuned! 🇳🇴🌷

What’s your favorite food tradition this time of year? 

#NorwegianHeritage #SpringTraditions #arcticgrub #NorwegianEaster #påske #EasterinNorway
Happy 🇳🇴 Waffle Day! 🧇

Today we celebrate #vafledagen, the most heart-shaped holiday of the year! ❤️ 

Nothing says “Norwegian kos” quite like the smell of fresh vafler filling your kitchen on a crisp March morning.

Did you know you can make AMAZING plant-based Norwegian waffles?

 I’ve tested dozens of recipes to perfect that classic crispy-yet-soft texture we all love, without any animal products!

Check out my blog arcticgrub.com for different vegan waffle recipes!

Want to become a waffle master? 

My “Vafler, Sveler & Pannekaker”  class is available on my online shop! 

Learn all my secrets for the crispiest edges and fluffiest centers. Link in bio or comment WAFFLES to get the link.

What’s your favorite waffle topping? 

Mine is homemade strawberry jam with a dollop of sour cream! 🇳🇴 

#veganwaffles #norwegianfood #plantbased​​​​​​​​​​​​​​​​ #arcticgrub #vafler #norwegianwaffles
As I was packing away my freshly baked Norwegian bread loaves last night to freeze, I was thinking about all the times a regular meal has been elevated by slices of these incredible, seed- studded whole-grain loaves.

🇳🇴🍞It’s simply the best bread to make a grilled cheese sandwich with

🇳🇴🍞It’s a heavenly partner to creamy soups and hearty stews (like lapskaus!)

🇳🇴🍞It’s the ONLY bread for our famous Scandinavian, open face sandwiches, with its many fabulous toppings

🇳🇴🍞 and ...a perfect partner to cheese. 

🇳🇴🍞 Sometimes, all you need is just a slathering of butter, and you have the perfect snack!

Today is the last day you can save $100 on my Norwegian bread baking course. 

Don’t miss out on learning how to make the world’s greatest bread!!

Once you taste it, you’ll know what I mean. 

Comment NBB to get the link sent to you and save while you still can! 

Expires tonight 324 at midnight EST!

#norwegianbreadbakingcourse #norwegianbread #healthywholegrainbread #nordicrecipes #bestbreadever #learntobakebreqd #selfpacedbreadcoirse #articgrub