Include in Print View:

Swede Dish Cardamom Carrot Cake

Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 10
Dietary: Carrots, Cheese, Fresh Fruits + Berries, 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.

Ingredients
    Cake
  • 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 (optional for moisture)
  • ½ cup chopped walnuts or pecans
    • Cream Cheese Frosting
  • 8 oz cream cheese
  • 4 tbsp butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • pinch cardamom
    • Berry Drizzle Options
    Lingonberry
  • ½ cup lingonberry jam
  • 1 tbsp lemon juice
  • splash warm water
    • Strawberry Rhubarb
  • 1 cup strawberries
  • ½ cup chopped rhubarb
  • 2 tbsp sugar
  • splash lemon juice
  • Simmer until syrupy then strain.
Instructions
    Bake cake
  1. 1
    Mix wet ingredients then stir in dry.
  2. 2
    Fold in carrots and nuts.
  3. 3
    Bake 350°F for 30–35 minutes in a 9×13 pan.
    4. Make frosting
  4. 4
    Beat cream cheese, butter, sugar, vanilla, and cardamom until fluffy.
    5. Make drizzle
  5. 5
    Simmer berries and sugar until jammy.
    6. Assemble
  6. 6
    Spread frosting on cooled cake.
  7. 7
    Drizzle berry sauce across the top.
Note

Swede Dish plating idea

Serve with:

  • whipped cream
  • crushed pistachios
  • fresh strawberries
Read it online: https://swededish.com/recipe/swede-dish-cardamom-carrot-cake/
Abby Phillips
Foodie + Boy Mom