For 8-10 pieces of cake

Iecava carrot cake

The main ingredient of French cuisine is butter. Why can’t it be rapeseed oil in Latvian cuisine? We are proud to call this one the Iecava carrot cake – it has much more of the good fats, and the mildly nutty flavour of rapeseed oil fits perfectly in this recipe. Crunchy caramelised hemp seeds are used for garnish.
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Iecavnieks rapeseed oil
160 ml
3 pcs
Brown sugar
250 g
Wheat flour
200 g
Baking powder
3 teaspoons
4 pcs
2 tablespoons
Ground nutmeg
⅓ teaspoon
For the cream:
Cream cheese
180 g
Sweet cream
500 ml
Icing sugar
3 ēdamkarotes
Seeds from ½ vanilla pod
For the caramel decoration:
100 g
Iecavnieks roasted hemp seeds
3 tablespoons
  1. Peel and grate the carrots. Preheat the oven to 180 ºC, grease a 24 cm/diam. cake tin with removable sides, line with baking paper and grease the edges.
  2. Pour the rapeseed oil into a large bowl, add the eggs and brown sugar and mix everything together. Add the sifted flour, baking powder, cinnamon and nutmeg, and stir. Add the grated carrots and stir.
  3. Pour the batter into the prepared cake tin and bake for 35 minutes, until the sponge is done and a wooden skewer inserted into the centre comes out clean. Cool the sponge completely.
  4. Prepare the caramel decoration. Put the sugar in a pan and heat over a medium flame until the sugar has melted and turned a dark amber colour. Spread baking paper on a surface, sprinkle Iecavnieks roasted hemp seeds on top and pour the caramel over the seeds. Do not touch the caramel with your fingers, it is very hot! Allow to cool completely and harden. Once hardened, crush the caramel with a knife and set aside.
  5. Prepare the cream. Place all the cream ingredients in a bowl and beat with a mixer until smooth.
  6. Cut the sponge in half, spread half the cream in the middle, decorate the top with the remaining cream and the hemp-caramel decoration.


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