Carrot cake (gulrotkake in Norwegian), is one of the most popular and consumed cakes in Norway.

The addition of carrots makes the cake juicy and it also can keep for days after it’s baked. It’s also a cake that is suitable for any occasion, whether it’s a casual get-together with friends, birthday parties, weddings, or as an addition to holiday tables.

Although carrot cake is enjoyed all over the world, interestingly, its origins are traced back to Switzerland in 1892 where it’s still wildly popular today. In the U.S. it became popular in the 1960s in cafés around the country and remains a favorite for many.

I’ve made plenty of carrot cakes in my life but I think that the best time of year to make it has to be when carrots are in season: like now!

They are sweet and nutritious (because why not try to get some nutrients into your cake too?:) and gorgeous to look at.

Carrot cake, however might not be the most photogenic of cakes, but it’s incredibly flavorful and so satisfying to eat.

I decided to give you not one, but two recipes for carrot cake in this blog post as a side-by-side comparison. Okay, it was also because I had so many carrots and needed to use them 🙂

Many Norwegian cakes get baked in a sheet pan. It’s a casual look and super easy to make – no expertise in decorating is needed!

My first cake was baked in a sheet pan where the carrots were simply grated and folded into the batter at the end. This cake is light and fluffy and gets extra juicy because of the addition of oil instead of butter.

The second cake is made in a traditional round cake pan, and here I decided to experiment with a different preparation of the carrots. Instead of grating them into the batter raw, I roasted them first, then chopped them up fine in my food processor. This results in more depth of carrot flavor and a denser cake texture.

Both cakes have cinnamon, cloves, cardamom and nutmeg added so it’s a super flavorful cake rich in spices. I love the combination of the warming spices and the tanginess of the frosting.

My favorite?

I tend to prefer the first one where the carrots are grated in raw because it reminds me more of the classic way I grew up eating carrot cake in Norway, but it depends if you like your cakes denser/richer or lighter.

I suggest you try both and send me a note in the comments about which one you like better!

I made a lot of frosting so decided to divide the cake in half and layer it with frosting in the middle but you can omit this step and just keep the cake in a single layer.

My favorite vegan cream cheese brand at the moment is Violife. I’ve found no other brand that manages to capture that tanginess and smoothness that cream cheese is known for. In the frosting I also add a little vegan sour cream and a little lemon juice for extra tanginess. This is the perfect contrast to the sweetness of the powdered sugar.

Regardless of which cake you choose to bake, I promise you are in for a real treat!

Norvegan Gulrotkake #1

For the cake:

2 ½ cups (313 grams) unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
½ teaspoon ground black pepper
2 teaspoons ground cardamom
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
3 cups carrots (about 6 small carrots) , peeled and grated
1 cup (200 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
½ cup (1.25 dl) Just Eggs (or sub applesauce)
1 ½ cups (3.5 dl) vegetable, safflower, or canola oil

Adjust oven rack to middle position; heat oven to 350℉ (175℃). Spray 13 by 9-inch (23 x 33 cm) baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pepper, cardamom, nutmeg cloves, and salt and set aside.

In a food processor fitted with a shredding disk, shred carrots. Transfer carrots to a bowl and set aside. Wipe out the food processor work bowl and fit it with the metal blade. Process the granulated and brown sugars and Just eggs (or applesauce) until frothy and well combined, about 20 seconds.

With the machine running, add the oil through tne feed tube in a steady stream.
Process until mixture is light in color and well emulsified, about 20 seconds longer. Add the mixture into a large bowl, stir in dry ingredients and the shredded carrots until no streaks of flour remain.

Pour the batter into the prepared pan and bake until a toothpick or skewer inserted into the center of cake comes out clean, about 35 to 40 minutes, rotating the pan halfway through baking time.

Cool the cake to room temperature on a wire rack, for about 1-2 hours. Make the cream cheese frosting while the cake cools.

Cream Cheese Frosting

8 ounces (225 grams) vegan cream cheese, softened but still cool
5 tablespoons unsalted vegan butter softened, but still cool
1 tablespoon vegan sour cream
2 teaspoons vanilla sugar or vanilla extract
2 teaspoons lemon juice
2 cups (225 grams) confectioners’ sugar, sifted

To make the cream cheese frosting, add the cream cheese, butter, sour cream, vanilla sugar or extract and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth then reduce speed to low and add in the sifted confectioner’s sugar gradually until a smooth frosting forms. You may need to add a little more confectioner sugar if the mixture seems a bit runny. Place in fridge until ready to use.

When ready, slice the cake in half, if a layered cake is desired, spread some of the cream cheese frosting on top of one of the cake layers, then place the second layer on top and finish frosting on the second top. Let the frosting naturally run down the sides or use an offset spatula to spread evenly around the edges.

Norvegan Gulrotkake #2

400 grams carrots (about 3 large), peeled
2 1/2 cups (400 grams) all-purpose flour
½ teaspoon ground cardamom
2 teaspoons ground cinnamon
⅛ teaspoon ground cloves
½ teaspoon ground nutmeg
113 grams (1 stick) vegan butter, melted
1 cup (200 grams) light brown sugar
½ cup (100 grams) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
½ cup (60 grams) walnuts, toasted and chopped
1 cup (2.5 dl) unsweetened, organic soy milk
1 tablespoon vanilla paste

Preheat the oven to 400℉ (200℃). Place the carrots on a sheet tray and roast in the oven for about 40-45 minutes until soft. Set aside to cool slightly.

Reduce the oven temperature to 330℉ (165℃).

Prepare a 9-inch (23 cm) cake pan by spraying it and lining it with parchment paper and set aside.

Place the slightly cooled carrots to a food processor and pulse until they are chopped into small pieces, but not puréed. Set aside.

Add the flour and all the ground spices to the bowl of a stand mixer fitted with the whisk. On low speed, pour int he melted butter and combine until you have a mixture that resembles like sand.

In a separate medium bowl, add the sugars, baking powder, baking soda and salt and whisk together until the brown sugar is lump-free. Add the mixture to the flour along with the walnuts and mix until the sugar is well incorporated, a few seconds.

Finally, add the milk, roasted carrot mixture, vanilla bean paste and beat on low speed for 20 seconds or so until just combined.

Pour the batter into the prepared cake pan and bake on the middle rack for about 45-50 minutes, until a skewer inserted into the center of the cake comes out clean.

Let the cake cool on a rack for a good half hour before carefully removing it from the pan and let cool completely before frosting the cake.

Cream Cheese Frosting

10 ounces (285 grams) vegan cream cheese, softened but still cool
1 stick (8 tablespoons) or 113 grams unsalted vegan butter softened, but still cool
1 tablespoon vegan sour cream
2 teaspoons vanilla sugar or vanilla extract
2 teaspoons lemon juice
2 1/2 cups (280 grams) confectioners’ sugar, sifted

While the cake cools, make the cream cheese frosting. Add the cream cheese, vegan butter, vanilla sugar or extract, and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beta on medium until smooth, then gradually add in the confectioner’s sugar until incorporated. Refrigerate until ready to use.

When ready, pour the cream cheese frosting over the cake and gently spread it over the surface of the cake, letting the remaining frosting just naturally travel down the sides of the cake. Now you’re ready to enjoy!

Norvegan Carrot Cake #1

This carrot cake is made in a sheet pan and simply cut in half, and layered with the tangiest, most delicious cream cheese frosting. Super light, fluffy and juicy just like the best carrot cake should be!

Print Pin Rate

Course: Dessert

Cuisine: Norwegian

Servings: 12 pieces

Author: Sunny Gandara | Arctic Grub

Ingredients

For the cake:

• 2 ½ cups (313 grams) unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 2 teaspoons ground cardamom
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 3 cups (about 6 small carrots), peeled and grated
• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) light brown sugar, packed
• ½ cup (1.25 dl ) Just Eggs or sub applesauce
• 1 ½ cups (3.5 dl) vegetable, safflower, or canola oil

Cream Cheese Frosting:

• 8 ounces 225 grams vegan cream cheese, softened but still cool
• 5 tablespoons unsalted vegan butter softened but still cool
• 1 tablespoon vegan sour cream
• 2 teaspoons vanilla sugar or vanilla extract
• 2 teaspoons lemon juice
• 2 cups (225 grams) confectioners' sugar, sifted

Instructions

• To make the cake:
• Adjust oven rack to middle position; heat oven to 350℉ (175℃). Spray 13 by 9-inch (23 x 33 cm) baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pepper, cardamom, nutmeg cloves, and salt and set aside.
• In a food processor fitted with a shredding disk, shred carrots. Transfer carrots to a bowl and set aside. Wipe out the food processor work bowl and fit it with the metal blade. Process the granulated and brown sugars and Just eggs (or applesauce) until frothy and well combined, about 20 seconds.
• With the machine running, add the oil through tne feed tube in a steady stream.
• Process until mixture is light in color and well emulsified, about 20 seconds longer. Add the mixture into a large bowl, stir in dry ingredients and the shredded carrots until no streaks of flour remain.
• Pour the batter into the prepared pan and bake until a toothpick or skewer inserted into the center of cake comes out clean, about 35 to 40 minutes, rotating the pan halfway through baking time.
• Cool the cake to room temperature on a wire rack, for about 1-2 hours.
• To make the cream cheese frosting:
• Add the cream cheese, butter, sour cream, vanilla sugar or extract and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth then reduce speed to low and add in the sifted confectioner’s sugar gradually until a smooth frosting forms. You may need to add a little more confectioner sugar if the mixture seems a bit runny. Place in fridge until ready to use.

Norvegan Carrot Cake #2

This carrot cake contains roasted carrots instead of shredded raw which gives the cake more depth of flavor and a denser texture. Rich with spices and topped with a tangy cream cheese frosting, this is the ultimate treat!

Print Pin Rate

Course: Dessert

Cuisine: Norwegian

Keyword: carrot cake

Servings: 8 pieces

Author: Sunny Gandara | Arctic Grub

Ingredients

For the cake:

• 400 grams carrots about 3 large, peeled
• 2 ½ cups (400 grams) all-purpose flour
• ½ teaspoon ground cardamom
• 2 teaspoons ground cinnamon
• ⅛ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 113 grams (1 stick) vegan butter, melted
• 1 cup (200 grams) light brown sugar
• ½ cup (100 grams) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• ½ cup (60 grams) walnuts, toasted and chopped
• 1 cup (2.5 dl) unsweetened, organic soy milk
• 1 tablespoon vanilla paste

For the cream cheese frosting:

• 10 ounces (285 grams) vegan cream cheese, softened but still cool
• 1 stick (8 tablespoons or 113 grams) unsalted vegan butter softened, but still cool
• 1 tablespoon vegan sour cream
• 2 teaspoons vanilla sugar or vanilla extract
• 2 teaspoons lemon juice
• 2 1/2 cups (280 grams) confectioners' sugar, sifted

Instructions

• To make the cake:
• Preheat the oven to 400℉ (200℃). Place the carrots on a sheet tray and roast in the oven for about 40-45 minutes until soft. Set aside to cool slightly.
• Reduce the oven temperature to 330℉ (165℃).
• Prepare a 9-inch (23 cm) cake pan by spraying it and lining it with parchment paper and set aside.
• Place the slightly cooled carrots to a food processor and pulse until they are chopped into small pieces, but not puréed. Set aside.
• Add the flour and all the ground spices to the bowl of a stand mixer fitted with the whisk. On low speed, pour int he melted butter and combine until you have a mixture that resembles like sand.
• In a separate medium bowl, add the sugars, baking powder, baking soda and salt and whisk together until the brown sugar is lump-free. Add the mixture to the flour along with the walnuts and mix until the sugar is well incorporated, a few seconds.
• Finally, add the milk, roasted carrot mixture, vanilla bean paste and beat on low speed for 20 seconds or so until just combined.
• Pour the batter into the prepared cake pan and bake on the middle rack for about 45-50 minutes, until a skewer inserted into the center of the cake comes out clean.
• Let the cake cool on a rack for a good half hour before carefully removing it from the pan and let cool completely before frosting the cake.
• To make the cream cheese frosting:
• Add the cream cheese, vegan butter, vanilla sugar or extract, and lemon juice to the bowl of a stand mixer fitted with the paddle attachment. Beta on medium until smooth, then gradually add in the confectioner’s sugar until incorporated. Refrigerate until ready to use.