Name: Swede Dish Cardamom Carrot Cake
Yield: 10
Ingredients: 2 cups flour; 2 cups grated carrots; ¾ cup brown sugar; ½ cup sugar; 3 eggs; ¾ cup vegtable oil; 1 tsp vanilla; 1 tsp baking soda; ½ tsp salt; 2 tsp cinnamon; 1 tsp cardamom; ½ tsp ginger; ½ cup crushed pineapple; ½ cup chopped walnuts or pecans; 8 oz cream cheese; 4 tbsp butter; 2 cups powdered sugar; 1 tsp vanilla; pinch cardamom; ½ cup lingonberry jam; 1 tbsp lemon juice; splash warm water; 1 cup strawberries; ½ cup chopped rhubarb; 2 tbsp sugar; splash lemon juice; Simmer until syrupy then strain.

Print Recipe

Easter Smörgås

Swede Dish Cardamom Carrot Cake

Author: Abby Phillips Cooking Method: Bake Cuisine: American, Swedish Courses: Dessert Recipe Keys: Dairy

Difficulty: Intermediate

Servings: 10

Dietary:

Carrots C Cheese F Fresh Fruits + Berries L Lingonberry Jam

Description

Warm cardamom-spiced carrot cake with tangy cream cheese frosting and a bright berry drizzle. Lingonberry brings a Nordic tartness, while strawberry-rhubarb gives it a spring farmhouse feel.

Instructions

Bake cake

Mix wet ingredients then stir in dry.

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Fold in carrots and nuts.

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Bake 350°F for 30–35 minutes in a 9×13 pan.

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Make frosting

Beat cream cheese, butter, sugar, vanilla, and cardamom until fluffy.

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Make drizzle

Simmer berries and sugar until jammy.

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Assemble

Spread frosting on cooled cake.

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Drizzle berry sauce across the top.

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Note

Swede Dish plating idea

Serve with:

whipped cream
crushed pistachios
fresh strawberries

Swede Dish Cardamom Carrot Cake

Swede Dish Cardamom Carrot Cake

Description

Ingredients

Cake

Cream Cheese Frosting

Berry Drizzle Options

Lingonberry

Strawberry Rhubarb