Finding Your Ease

Carrot cake ~ with cardamom ~

Carrots – not just for the rabbits!

While on holiday in Sweden my son and I tried several carrot cakes and most of the ones we tried in the Cafe`s had the special twist with cardamom!  It was a great treat to simply indulge, not too heavy, very fresh.

Three days back at home and we decided to give a new recipe a try and we found this one! It is delicious, light and just the right texture – and gets a lovely colour! Hope you will enjoy, too! Easy and quick at the same time!
I found this one on
And if you manage to have some left over – it is still great the next day!


Carrot Cake


  • 3 eggs
  • 3dl (*) sugar (I used a bit less and found it sweet enough)
  • 150gr butter
  • 5dl carrots finely grated
  • 3dl flour
  • 1 teasp vanilla sugar (I used 1 teasp vanilla extract)
  • 3 teasp baking powder
  • 2 teasp grounded cinnamon
  • 0.5 teasp cardamom grounded (I used a bit more for more intense flavour)
  • 0.5 teasp ginger grounded
  • 1 little pinch of salt

(*) 1dl – 100ml



  • Melt the butter and let it cool down a bit
  • Mix eggs and sugar very well until white and a bit fluffy
  • Gently lift under the carrots and melted butter, best with a spatula.
  • In a separate bowl mix dry ingredients, flour, vanilla powder, cinnamon, cardamom, ginger, baking powder and salt.
  • Gently mix the dry ingredients into the wet ones until just mixed, best with a spatula.
  • Spread onto a baking tray or baking form around 20x20cm

Bake at 150 deg C for about 1 hr on the lowest rack (check in between, e.g. with a wooden stick to come out dry

Remove the cake and let it cool down completely before adding the frosting.


  • 100gr butter
  • 200gr cream cheese
  • 1,5 dl cream (I did not add it but it will make it more “fluffy”)
  • 1 teasp vanilla sugar (I used vanilla extract)
  • 200gr icing sugar

I personally found the amount of frosting a bit too much and will reduce the ingredients by half the next time. But I assume this is personal preference.

  • Let the butter and cream cheese become room temperature
  • Mix only the butter until white and creamy
  • Add the cream cheese and continue mixing to a creamy consistency
  • Add the icing- and vanilla sugar (I used vanilla extract and added a bit more of grounded cardamom, too)
  • If you decide to add the cream, add it bit by bit and mix up to a fluffy frosting.
  • Spread it well into the cooled down cake.


Now, sit back with a coffee or tea, a nice book or friends and indulge!

Have a lovely day,