The Wonderful Carrot Cake
This recipe comes from one of the oldest cafés in Reykjavik called Mokka Kaffi and was started in 1958 by a young couple after visiting Italy and trying Italian coffee for the first time.
Mokka Kaffi was actually the first café in Reykjavik to offer Italian espresso, cappuccino and cafe Latte.
The café is still owned by the same family and has from the beginning doubled as an art gallery where every 4 – 6 weeks they have new art for sale.
Well back to the recipe, this is one of my safe recipe, it is really hard to screw up and it has a really nice
combination of sweetness of the raisins, crunchiness of the nuts and a mild spicy flavor of the cinnamon.
- 3 Eggs
- 1 cup Sugar
- 1 cup Oil
- 1 tsp Vanilla Extract
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp ground Cinnamon
- 1 1/3 cup Flour
- 2 cups shredded Carrots
- 1/2 cup chopped Walnuts
- 1/2 cup Raisins
- Preheat the oven at 180ºC (360ºF) and grease to baking tins. I use two 23 cm (9 inch) round tins and I think that fits perfectly.
- Whisk together the eggs and the sugar until it is light and fluffy.
- Mix the dry ingredients together in a bowl and start little at a time to mix in turns the dry ingredients and the oil into the egg mixture.
- Chop up the walnuts and stir the nuts, raisins and carrots into the mixture.
- Pour into the cake tins and bake for about 35 – 45 minutes.
- 125 gr Cream Cheese
- 50 gr Soft Butter
- 2 cups Icing Sugar
- Juice from half a Lemon
- Whisk together the butter and the cream cheese on high speed for a couple of minutes.
- Sift the icing sugar and put in a little at a time. When all the icing sugar is in pour in the lemon juice and then whisk on high speed for 2 – 3 minutes to get air in and to make sure that everything is well combined without any lumps.