Crispy Norwegian Crusted Carrot Cake
A sweet and crunchy carrot cake with a crispy Norwegian crust, perfect for a snack or dessert.
Ingredients
- ●1 3/4 cups all-purpose flour
- ●2 cups grated carrot
- ●1 cup granulated sugar
- ●1/2 cup unsalted butter, softened
- ●2 large eggs
- ●1 cup crispy
- ●1/4 cup norwegian
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 3
In a medium bowl, whisk together flour, sugar, and baking powder.
- 4
In a large bowl, whisk together butter, eggs, and grated carrot.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
- 7
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 8
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
- 9
For the Norwegian crust, mix together flour, crispy, and norwegian in a small bowl.
- 10
Sprinkle the crust mixture evenly over the top of one of the cooled cakes.
- 11
Drizzle with melted butter and serve.