Carrot and Sukketare Cake
2 cups flour
2 tbsp baking powder
2 tsp vanilla powder
2 tsp cinnamon
1 ¼ cup oil
½ cup granulated sugar
⅔ cup brown sugar
3 cups grated carrots
15 grams Fried and ground sukketare
1 cup walnuts
⅓ cup raisins
- 200g Philadelphia cream cheese
- 4 tbsp icing sugar
- 2 tsp vanilla sugar
- Walnuts for garnish
- Preheat oven to 180 degrees Celsius. Line or grease a large cake tin.
- In a bowl combine flour, baking powder, vanilla powder and cinnamon.
- In a larger bowl beat together oil sugar and eggs.
- Take a frying pan add a dash of oil and bring heat to high. Wait for 5 minutes. To test if the oil is hot enough drop a small piece of dry sukketare into the pan, the seaweed should bubble and begin to change color almost immediately. If so add the rest of the sukketare, remove when all the seaweed has changed to a golden brown colour.
- Place the fried seaweed in a flat dish. Use the bottom of a cup to crush the seaweed until it becomes fine.
- Mix the seaweed into the egg mixture and let sit for 5 minutes to let the wet mixture soak in the seaweed flavour.
- Use a rubber spatula to stir the flour mixture into the wet mixture. Once combines add the carrots, walnuts and raisins.
- Pour the mixture into your prepared pan and put in the oven. Cook for 1 hour. When the cake is ready you should be able to insert a toothpick or knife and when removed only see a few crumbs.
For the icing:
- In a medium bowl beat together cream cheese, icing sugar and vanilla sugar until smooth.
- Once the cake is room temperature spread the icing on top and garnish with walnuts.