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Norwegian Recipes: Easy to Make Carrot Cake

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! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.com

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

  • 4 Eggs
  • 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

Frosting

  • 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! How to cut on a cutting board without it movingStart by peeling and cutting the carrots into smaller pieces. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNow 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! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comChop/grind/grate until the carrots are moist and in tiny tiny pieces. You don’t want big chunks of carrot in your cake! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comIn 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! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comAdd all the other dry ingredients together in a smaller bowl and add it to the mix. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comAdd the Vanilla Extract. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comOnce 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 :) Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comMix it all together for about one minute. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comReady 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. How to Bake a Cake without it sticking to the bottom- Repolished.comLay Parchment paper over the bottom of the form. How to Bake a Cake without it sticking to the bottom- Repolished.comPut butter along the sides of the form. This will help it stay loose as well as give the cake a tasty side! How to Bake a Cake without it sticking to the bottom- Repolished.comLay the loose side ring on top of the bottom, over the parchment paper. How to Bake a Cake without it sticking to the bottom- Repolished.comLock it tight over the paper. How to Bake a Cake without it sticking to the bottom- Repolished.comCut the access paper and that’s it! Noe you have a leak free and easy to remove cake pan! How to Bake a Cake without it sticking to the bottom- Repolished.comPour the dough into the pan. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comBake 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. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comLet 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! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comOnce you’re ready, mix cream cheese and powdered sugar in a bowl. Mix on low speed until it starts to melt together. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comIt should look something like this when done. Smooth and creamy! Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comMake 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. Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comAnd you’re done or you can add a dash of the grated carrots for decoration. Enjoy! :) Norwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comNorwegian Recipes: Easy to Make Carrot Cake- Repolished.comI hope you’ll like it! If you love my Norwegian Recipes, you can find all of them here.

Until Next Time, Hadet På Badet!

repolished blog by Hege

Norwegian Recipes: Sweet Vanilla Custard Buns!

Have you ever hear of Norwegian Skoleboller? Or Sweet School Buns? Custard Buns? I am not sure what the correct translation is here, but they are the most delicious Norwegian pastry I know! Its sweet buns with vanilla custard, sugar glaze and coconut flakes. Yum! They’re actually called Skoleboller or Sweet School Buns because they used to be included in your school lunch. I don’t know who in their right mind would send this off in their kids lunch box, because its a pretty sweet treat, but anywho, they’re good and maybe that’s why!

I have never met anyone who didn’t like sweet buns. Kids love them, adults love them and they are actually quite filling and not just all sugar. You won’t get nauseas like you might be after that 4th piece of chocolate cake. Yes, we’ve all been there! The perfect thing about sweet buns, is that you can make a bunch and just freeze what you don’t use. They reheat perfectly if you pack them in some foil in the oven.

Making buns usually takes a little bit of time, but its a great recipe to include kids in and make it into a family activity. We used to bake them all the time when I was a kid. My dad actually wanted to be a baker, until he realized how early he would have had to get up every morning!

Ok, now lets get on to what you came here for. The recipe! Norwegian Recipes: Sweet Vanilla Custard Buns- Skoleboller

What you’ll need:

  • 1 stick and one tblsp of butter (125 grams)
  • 1.5 cup of milk (3.5 dl)
  • 1 pack of dry yeast. I usually use the rapid yeast
  • 1/2 tbsp of baking powder
  • 1/3 cup of sugar (75 grams)
  • 4 1/3 cups of all purpose flour (550 grams)
  • 2 eggs (only one in the dough)
  • Coconut flakes
  • Powdered sugar
  • Vanilla Custard

Blend together sugar, flour, baking powder, and yeast in a bowl.Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerNorwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerNorwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerNorwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerYou don’t need these dough hooks, but I love them for any pastry/yeast baking! I was on the hunt for a hand mixer with dough mixers and slower speed settings for so long! I was tired of mixing powdered sugar with powdered sugar all over my kitchen! Finally I found this hand mixer from Amazon. Dough mixers AND slow speeds. So much easier!Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerMelt the butter and add the milk once its melted. Heat the mix up to around body temperature. (37 Celsius or 98 Fahrenheit) . I usually try to drip a few drops on the inside of my wrist to see if its ready and if I can’t really feel it on my wrist, its perfect temperature. Mix in the butter and milk with the dry ingredients. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerAdd 1 egg and mix it in. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerWhen it comes to the flour, I usually add 2-3 cups first and see how much I need. Sometimes 4 is enough and sometimes I need to add a little more. You dough should have a firm and not too sticky consistency. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerLike thisNorwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerPut the dough aside and cover the bowl with a kitchen cloth. Make sure there is no draft from any windows when the dough is set to rise because yeast likes it warm. Let is rise for 30-40 min depending on how much time you have. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerOnce its done, it should be noticeably larger. Sprinkle some flour on the surface you want to work on and pour out the dough. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerRoll it into a sausage shape and cut even pieces. I made two sausages and cut each one in 10 pieces. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerThe goal is then to shape them into round balls or any kind of shape you want them to be! Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerNorwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerOnce they are all shaped how you want them, add them to a cooking sheet with parchment paper. Mix 1 egg in a small bowl and brush a few strokes on each bun. Let the buns sit for about 30 minutes under a kitchen towel for additional rise. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerOnce they are good to go, make a dent in the top of the bun to fit the vanilla custard. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerScoop the vanilla custard into the dent and make sure you don’t put too much because it will only spill over in the oven. Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerSet the oven to 430 (225) degrees and bake for 5-10 minutes depending on how large the buns are. Once they turn golden around the edges, they are done :) Let them cool for about 15 minutes to let the custard set. Add powdered sugar glaze and coconut flakes and eat! Enjoy :)Norwegian Recipes: Sweet Vanilla Custard Buns- SkolebollerNorwegian Recipes: Sweet Vanilla Custard Buns- Skoleboller Yum! Would love to hear how you like them?

Until Next Time, Hadet på Badet!

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