Carrot & cardamom cake

Carrot & cardamom cake

By
From
The New Nordic
Serves
6-8
Photographer
Simon Bajada

There is not much to say about this cake other than that it is my favourite. It keeps well and is perfect served with black coffee. This recipe is adapted from the bakery of the iconic Rosendal trädgården (a horticultural garden in front of Rosendal Palace) in Stockholm where they have been baking it for decades. The spices mixed with the carrot and creamy cheese frosting represents what many new Nordic desserts and sweets are all about: sweet and savoury working together.

Ingredients

Quantity Ingredient
225ml sunflower oil, plus extra for greasing
310g caster sugar
170g grated carrot
3 eggs
240g plain flour
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon crushed cardamom seeds
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
40g chopped walnuts

Icing (frosting)

Quantity Ingredient
200g unsalted butter
200g cream cheese
180g icing sugar
1 teaspoon vanilla extract
1 lemon, juiced and zested

Method

  1. Preheat the oven to 200°C. Using an electric whisk on its highest setting, beat the oil and sugar together in a large mixing bowl for about 5 minutes, until white.
  2. Keep beating while you add the carrot and the eggs, one at a time. Next add the flour, spices, bicarbonate of soda, baking powder and salt. Mix for a few minutes, then stir in the walnuts with a spatula.
  3. Grease a 23 cm round cake tin and pour in the batter. Bake in the oven for 30–35 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in its tin for 10 minutes then turn out on to a wire rack and leave to cool completely.
  4. While the cake is cooling, make the icing by beating together all the ingredients until smooth.
  5. Ensure the cake is completely cool before spreading over the icing. Serve with a cup of coffee or glass of milk.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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