Recipe: Delicious carrot cake with coconut and vanilla frosting


For those of you that have been following me on instagram you know how much I love a good carrot cake.

I think it may be one of my favorite cakes, when done right.

At times when I need a bit on indulgence on a mere wednesday I start lunch with cake.

It´s the most delicious little treat when workdays are long and the weather a bit gray.

A hop and a skip away from my little island studio in Norway is a great cafe that I often have lunch.

I love taking a seat by the window and bring my portable “office”, laptop, iPhone, notepad, a camera and sharpened pencils.

I catch up on emails between bites of cake, sip to tea or hot cocoa, write down plans, ideas and dreams, retouch a bit on some images due to send out to a client, but most of all in between these tasks, I observe.

I find inspiration for my work everywhere, the way the light streams through the window and dances across the old dark wood floor in a cafe, how it illuminates my glass of water, the plants on the wall, signs on doors, sounds from the kitchen, newspapers and magazines on display.

I look at the shape of plates, cups and cutlery.

I play with ideas that come to me while observing the life in these cafes as doors swing open and close as new people come and go, some alone, and some in groups.

I love listening to the sounds, laughter, forks meeting a plate before a delicious bite, bottles of pop being opened and glasses being filled.

Have you ever payed attention to the sound of ice cubes dancing around in a glass as water is being poured?

All these things are elements of cafe-life that during a wee lunch break can inspire a whole upcoming photo shoot, a dish or even the tones of color I´d like to develop my images in next.

Inspiration is everywhere, and it can all be found in the mundane things we surround ourselves with.

For me getting out of my studio, to travel, to wander, to eat, se, listen and to observe, it all feeds my hungry creative soul and fuels me on.

But on a hungry stomach, I´m blind to all the above:)

So let´s make carrot cake!

Carrot cake is delicious, and teamed up with a cup of hot cocoa, tea or a glass of ice cold water and I´m all set.

However I must admit if my sister in law makes her version of the cake, I´m in heaven.

I´ve been lucky enough to get my hands on her recipe and the permission to share it with you.

Bake it in a baking tray with high sides, or make cupcakes!

Either way, this cake won´t disappoint.

PS: What´s your favorite lunch cake?


Delicious carrotcake




4 eggs

7 dl or 3 cups finely grated carrots

4,5 dl or 2 cups all purpose flouer

4,5 dl or 2 cups sugar

2,3 dl or 1 cup vegetable oil ( not olive oil)

1ts salt

1ts baking powder

2 ts cinnamon

1 dl or 1/2 cup roughly chopped walnuts


Coconut and vanilla frosting




200g cream cheese

250g powder sugar

100g butter ( like to use salted butter)

2 ts vanilla sugar or 1 vanilla pod

2,3 dl or 1 cup grated coconut flakes


How to make it


The cake

Pre heat the oven to 175 degrees. (345 F)

In a bowl mix egg, sugar and oil well.

Roughly chop the walnuts.

Grate the carrots and mix it in a bowl with the rest of the ingredients.

Mix the content in the two bowls together.

Grease the baking tray, remember to grease the sides as well and pour in the batter.

Bek in the oven for 40 min or until a wooden stick can be inserted to the cake and it comes out moist but no batter attached.

Leave to cool in the tray out of the oven until its room temperature before with a spatula decoration the icing on top like a thick layer of vanilla heaven.

The frosting

Mix room temperated cream cheese and butter with all the other ingredients, but hold the coconut flakes.

Use a kitchen aid or a hand mixer to create a thick creamy icing that has no lumps.

I did it by hand with a hand whisker and it left me a bit flustered, not a good idea, unless you´re up for an arm workout!

When all is mixed well, use a spatula to evenly decorate the top of the now room temperated cake.

Sprinkle over the coconut flakes before serving.

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