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It’s getting crisper outside and Fall is right around the corner, if not here already. There is nothing like a good cup of hot chocolate and cinnamon rolls while watching the wind pick up leaves outside this time of year. In Bergen, where I am from in Norway, it used to rain a ton so fall would include lots of inside weather and everyone would do anything to make it extra cozy.
Skillingsboller or cinnamon rolls are one of my favorite Norwegian Recipes and there are tons of different types you can make, but today I’ll share one with a twist. I am a total sucker for baked goods, so delicious! I’ve shared the recipes for regular Skillingsboller and Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick. Continue reading →
It’s been so rainy and droopy in San Francisco for the past few weeks. In one way I am loving it because honestly having sunny weather every single day is not all what it’s cracked up to be. Sometimes I miss a good rainy day where you can just hang out inside with a cup of hot chocolate, a blanket and a good Netflix original.
Skillingsboller is one of my favorite Norwegian Recipes. I am a total sucker for baked goods, so delicious! There are lots of different types you can make, but today I’ll share the good old classic with you! I’ve shared Skoleboller in the past if you’re looking for something even sweeter with a little coconut kick. Continue reading →
Both my grandma’s and my mom have been making jam almost every summer as far as I can remember. At my grandparent summer house in Stavern, we had strawberries, raspberries, blackberries and red currants right in the backyard and we would pick little by little as they matured all summer long. One of my first summer “jobs” was to pick berries. My grandpa would give me 8 Kr ($ 1-1.5 depending on the exchange rate) for each little basket, which when you’re 10 years old (in the 90’s) is a lot! I probably wasn’t the most efficient worker though because I would have a lot of fun with it, and eat one or two a lot as I went along :) Continue reading →
It’s summertime and that always brings back lots of childhood memories for me. Today I’ll give you the recipe for the famous Norwegian “Lompe”. There is no direct translation, but you can call it potato lefse, potato pancake or potato tortilla to get a better idea of what it actually is. In Norway there are all kinds of weird traditions that differ based on where in the country you’re from and Lompe is a great example! Continue reading →
If you love my Norwegian Recipes, you can find all of them here.
Carrot cake is my boyfriends favorite! The Norwegian version is so easy to make and full of flavor! I think it’s also one of the healthiest cakes you can bake because the main ingredient is carrot!
Don’t get me wrong, I love a good frosted cake, but sometimes there is just too much frosting. I love a cake where the actual cake tastes really good as well and not only serves as a vessel for the frosting. I am I the only one? Carrot cake is moist, delicious and just gets better and better! Some cakes you want to bake and eat it as soon as it gets out of the oven, but this one you can even bake the day before if you want to. It just gets better and better when the carrots gets to sit and get more moist for a few hours. Or you can eat it right away, hot and delicious with vanilla ice cream on the side:)
What you’ll need
1 Cup/2,5 dl Sugar
1.5 Cups/3,5 dl Flour
3 tsp Cinnamon
2 tsp Baking Soda
1⁄2 tsp Salt
1 tsp Vanilla Sugar or Vanilla Extract
Almost (3/4) a 1/2 of a Cup/1 dl Olive Oil
2 Cups /4 dl of packed ground carrots
1 pack of Cream Cheese. I use the regular, but if you want flavor you can use pineapple, apricot or any kind you’ll like.
1 Cup of Powdered Sugar. I actually only use Cane Powdered Sugar because I think all powdered sugars taste different, and this in my opinion is the best one. Lucky for me, it’s the most common one and every store carries it.
1 tsp Vanilla Sugar or Vanilla Extract
This is a single layer cake, so if you want a higher cake or more frosting you can double the recipe and make 2-4 layers.
First, I want to show you a trick! You know when you’re cutting vegetables and the cutting board keeps sliding all over the counter? Annoying right? Well, if you put a damp wash cloth under the cutting board, it sticks to the countertop and will stay still! Start by peeling and cutting the carrots into smaller pieces. Now you need to mince the carrots. You can use a grater and these ones from Ikea are great because they have a collection bowl underneath to make things a whole lot easier! I am on the other hand even more lazy so I just grind them in my Cuisinart chop/grinder. I got it for Christmas and I love it! So easy to grind up nuts, vegetables or to make sauces! Chop/grind/grate until the carrots are moist and in tiny tiny pieces. You don’t want big chunks of carrot in your cake! In a large bowl, mix sugar and eggs and whisk until it has a thick and creamy white consistency. It usually takes between 5-10 minutes on high speed and should resemble eggnog once it’s done! Add all the other dry ingredients together in a smaller bowl and add it to the mix. Add the Vanilla Extract. Once it’s all mixed together. Add the Carrots and then the Olive oil. Save a pinch of the carrots for decoration later on if you want to :) Mix it all together for about one minute. Ready for another trick? It really annoys me when a cake sticks to the bottom of your pan and even though it says it’s non-stick, it usually sticks. Well, I have found a solution! I just add Parchment paper to the bottom. I don’t want it all along the sides because it creates an uneven side and the sides usually comes off pretty quick with springforms anyways :) Find your pan, and open the lock. Lay Parchment paper over the bottom of the form. Put butter along the sides of the form. This will help it stay loose as well as give the cake a tasty side! Lay the loose side ring on top of the bottom, over the parchment paper. Lock it tight over the paper. Cut the access paper and that’s it! Noe you have a leak free and easy to remove cake pan! Pour the dough into the pan. Bake in the oven on 350 degrees (180-190 Celcius) for 45 minutes. Once it’s done, let it cool for about 10-15 minutes before you remove the side panel. Let the cake chill for as long as you would like, but at least 1-2 hours before you put frosting on it. If you’re in a hurry, the the cake cool for 15 minutes in room temperature and 15-30 minutes in the fridge. In the meantime, clean up and pull out everything you need for the frosting. I got some questions about the mixer I use, and it’s this one from Oster. I love it because it has a slow speed, which in my opinion is crucial for powdered sugar mixing and it has dough hooks for yeast recipes! Once you’re ready, mix cream cheese and powdered sugar in a bowl. Mix on low speed until it starts to melt together. It should look something like this when done. Smooth and creamy! Make sure the cake has cooled down and add the frosting on top. I usually start from the middle and work my way out in circle movements. And you’re done or you can add a dash of the grated carrots for decoration. Enjoy! :) I hope you’ll like it! If you love my Norwegian Recipes, you can find all of them here.