Ten years have passed since my student exchange in Sweden.
During the Fall Semester of 2006/07 I spent about eight months in Uppsala, 70 km north of Stockholm.
The walk down my memory lane always starts with a giggle, as I still have vivid memories of thousands of sleepless nights, never-ending parties and pure fun, in its simplest and most spontaneous essence.
It was also my first experience out of my Country, and definitely way beyond my comfort zone. I didn’t speak a word of English, I was not prepared to face the freezing weather and ultimately, I was not used to be by myself.
Not a perfect start I admit, but over time I slowly overcame most of my fears, I met people who today are still some of my closest friends, I discovered my inner strength and the amazing healing power of time, slowly passing.
Picture taken in 2006 during my exchange program.
Believe it or not, the few words still engraved in my mind in Swedish are Fika (coffee time) and Morotskaka, Swedish Carrot Cake.
If you are visiting Sweden, you will soon discover that for the Swedes coffee time is a must, especially during short winter days during which friends, family or colleagues take a break, enjoy a cup of coffee or tea and,preferably, have a baked good to go along with it.
The recipe I am presenting below is my own version of the “Morotskaka”, the Swedish Carrot Cake.
This recipe is made with simple medium Glycemic Index Ingredients (GI), if you want to know more about this concept and the philosophy of my site please visit the related page: The SNS Factory
I like to use coconut sugar (GI 35), if you want to substitute this sweetener or you wish to have more information on the product, please visit the related page: Sweeteners.
Mind that you can either use dried apricots (GI 30) or, for an additional energy boost, raisins. GI of raisins is about 65, so we might want to use it with moderation.
Secondly, the frosting is made with a blend of ground Brazil nuts and xylitol, making it 100% dairy free!
Lastly, if you want to make it gluten-free, you can substitute the wheat flour with chickpeas and wholemeal rice flour. It works well too.
Swedish Carrot Cake
- 3 large eggs
- 140 gr of semola flour (or chickpeas flour for gluten-free)
- 140 gr of wholemeal flour ( or wholemeal rice flour for gluten-free)
- 300 gr of grated carrots (about 3)
- 80 gr of seed oil
- 85 gr of coconut sugar
- 50 gr of dried apricots or raisins (soaked for 5 min, rinsed and chopped)
- mix of spicy powders: 1/2 tablespoon of ginger, 1/2 tablespoon of cinnamon, 1/3 of a tablespoon of cardamom
- 10 gr of cream of tartar or baking powder
- 100 gr of Brazil Nuts or almonds
- 2 tablespoon of xylitol
- 1/2 tablespoon of agar-agar
- Preheat the oven to 180° and grease one 22cm round cake tin.
- Grind separately the carrots and set aside.
- Place sugar and eggs yolks in a large bowl, whisk until thick and creamy.
- Fold in oil, carrots, spices, baking powder, apricots/raisins and half the flours mix gently.
- In another bowl, whip the egg whites until stiff.
- Very gently, fold the egg white into the batter with a scooping-and-folding motion.
- Add on the remaining flour without overworking the batter.
- Bake in the oven for 35-40 minutes, or until the cake is risen and springy to the touch.
- Remove from the oven and set aside to cool.
- In a pan, heat the finely ground Brazil Nuts/almonds with the xylitol and a few tablespoon of water.
- Keep on stirring the mix for about two minutes. Later add-on the agar agar and keep on stirring. Set aside to cool.
- Spread the frosting over the top of the cake.
Happy baking! 🙂