Wenches carrot cake in a long pan

The recipe is for a large frying pan. The recipe can be divided into three and baked in a large 24-26 cm springform pan or a small long pan (half size).

What do you need:

  • 6 large eggs
  • 5 dl neutral oil (rapeseed oil for baking or sunflower oil)
  • 600 g sugar (can be reduced to 500 g or 400 g, but then becomes a less sweet cake)
  • 1 tablespoon of vanilla sugar
  • 1 tablespoon of cinnamon
  • 1 teaspoon nutmeg, ground / finely grated
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • About. 700g wheat flour
  • 800g grated carrot
  • 1-2 finely grated apples

Cream cheese:

  • 400 g soft butter / room temperature (not melted)
  • 800 g natural cream cheese, soft / room temperature, or cream cheese with orange flavor
  • 900 g-1 kg icing sugar, for smooth cream
  • 1 tablespoon of vanilla sugar
  • Optionally juice of ½ lemon or ¼ teaspoon finely grated fresh ginger

This is what you do:

Take the butter and cream cheese out of the fridge well before cooking, so they are at room temperature. Before making the dough, set the oven to 200 degrees. Measure all ingredients, grate carrots and apples.

Whisk together eggs, sugar and oil in a food processor until fluffy. Sift the flour and the rest of the dry ingredients and turn together with a spatula into a smooth dough. Finally, return the carrots and grated apples.

Line a long baking pan with parchment paper and pour the batter into it. Bake the cake in a hot oven on the middle rack for 50-60 minutes. Check if the cake is ready by sticking a baking stick/small pointed wooden stick or an uncooked spaghetti in the middle of the cake. If the stick is clean/dry, the cake is ready, but if the cake mix is ​​included on the stick, bake the cake for a few more minutes, before checking again. Cool the cake in the pan.


Mix the butter at room temperature and the powdered sugar. Add the cream cheese at room temperature and the vanilla sugar and possibly the finely grated fresh ginger and whip the cream gently. Spread cream cheese over cooled cake.

Carrot cake is stable for several days in the refrigerator and can be frozen.

Marinated plums:

Boil 5 dl of water or apple juice, 250 g of sugar and possibly whole anise and possibly split vanilla pod. Divide the plums into boats (remove the pit) and place the plums on clean, warm glasses. Pour over the hot sheet until the punnets of plums are covered. Put a lid on. Cool and keep refrigerated.

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