SPONGY CARROT CAKE with caramelized crust

carrot cake with frostingThis carrot cake is amazingly good – spongy and very flavorful. A simple recipe, but a little bit more fancy than a traditional cake. It comes out with a crispy sugar caramelized crust that is so good that frosting isn’t even necessary – it has been a success either way. I have promised friends and family to post this recipe, which has been adapted from allrecipes.com.

CARROT CAKE 9-inch springform (24cm)


  • 4 Eggs
  • 1 ¼ cups (300 ml) of sunflower oil
  • 2 cups (475 ml) white sugar
  • 2 teaspoons vanilla extract
  • 2 cups (4 75 ml) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cardamon
  • 3 cups (700 ml) grated carrots
  • 1 cup (235 ml) chopped walnuts/pecan nuts
  • ½ cup (125 ml) of raisins


  • ½ cup (115 grams) butter, softened
  • 8 ounces (225 grams) cream cheese, softened
  • 1.5 cups (350 ml) confectioner’s sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350oF (175oC). Grease the 9-inch springform.
  2. In a large bowl, beat together the eggs, oil, sugar and vanilla extract until well mixed. Sift and add the flour, baking soda, baking powder, salt and cinnamon. Stir in the carrots, and fold in the nuts and raisins. Pour the mix into a springform lined with baking paper.
  3. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the springform pan for 10 minutes, then turn it out onto a wire rack and cool completely.
  4. (Optional) Make the frosting in a medium bowl by combining the butter, cream cheese, confectioners’ sugar and vanilla extract. Beat until the mixture is smooth and creamy. Add the frosting on the cake, place it on a cake stand, and it is ready to serve.

Carrot cake

Slice of carrot cakeDanish version

GULERODSKAGE 24 cm springform


  • 4 æg
  • 3 dl solsikke olie eller raps olie
  • 4 ¾ dl sukker
  • 2 tsk. vanilje sukker
  • 4 ¾ hvedemel
  • 2 tsk. bagepulver
  • ½ tsk. salt
  • 2 tsk. stødt kardamomme
  • 7 dl revet gulerod
  • 2 1/3 dl hakket pekan nødder eller valnødder


  • 2 1/3 dl  blødt smør
  • 225 g flødeost (Philadelphia ost)
  • 6 dl flormelis
  • 1 tsk. vanilje sukker


  1.  Forvarm ovnen til 175 oC. Pensl en springform med smør og drys med mel.
  2. Pisk æg, olie, sukker og vanilje sukker godt sammen i en stor skål. Si og rør mel, bagepulver, salt og kanel i dejen. Tilsæt de revne gulerødder og rør forsigtigt valnødderne i dejen. Hæld dejen i det smurte fad.
  3. Bag kagen i den forvarmede ovn i ca. 50-60 minutter, eller indtil kagen er bagt i midten. Du kan evt. teste om kagen er bagt ved hjælp af en tandstik. Prik dejen i midten og hvis dejen hænger ved skal den bages lidt længere og ellers er den færdig. Tag kagen ud af ovnen og lad den hvile i springformen i 10 minutter. Vend derefter kagen ud på en rist og lad den afkøle.
  4. Glasur: Pisk smør, fløde ost, flormelis og vaniljesukker godt sammen. Pisk indtil blandingen er glat og cremet. Fordel glasuren på gulerodskagen.


Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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