Morotskaka With Cardamom and Cinnamon

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recipe by Das Knusperstübchen https://knusperstuebchen.net/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    742
based on 3 ratings

Morotskaka is a deliciously moist Swedish carrot cake seasoned with wonderful spices. It tastes best with its signature cream on top. The perfect cake for autumn! User generated recipes have not been re-tested by Kenwood.

recipe updated 31 Oct. 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    250 g
  • Carrot icon
    Carrot
    400 g
  • Walnuts icon
    Walnuts
    2 tablespoons
  • Pistachios icon
    Pistachios
    1 tablespoon
  • Egg icon
    Egg
    4
  • Sugar icon
    Sugar
    400 g
  • Plain flour icon
    Plain flour
    220 g
  • Almond meal icon
    Almond meal
    100 g
  • Baking powder icon
    Baking powder
    4 teaspoons
  • Vanilla sugar icon
    Vanilla sugar
    2 tablespoons
  • Ground cardamom icon
    Ground cardamom
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    2 teaspoons
  • Ground ginger icon
    Ground ginger
    ½ teaspoon
  • Salt icon
    Salt
    as needed
  • Thickened cream icon
    Thickened cream
    200 ml
  • Ground cinnamon icon
    Ground cinnamon
    1 pinch
  • Unsalted butter icon
    Unsalted butter
    1 tablespoon
  • Light brown sugar icon
    Light brown sugar
    2 tablespoons
  • Ground cinnamon icon
    Ground cinnamon
    1 tablespoon
  • Mascarpone cheese icon
    Mascarpone cheese
    500 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Large mixing bowl
  • kCook icon Frying pan
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Cake board - 23cm (9")
  • kCook icon Food processor attachment

Step preview

  1. Making the dough:
  2. Preheat the oven - 160ºC
  3. Grease two round tins and line with parchment paper
  4. Assemble the Food Processor bowl and fit the Fine (2mm) grating disc
  5. Grate carrots into the food processor bowl using the pusher
  6. Remove the attachment from the machine and set aside
  7. Fit the Whisk Tool
  8. Add the ingredients into the appliance bowl
  9. Whisk until frothy – about 3 minutes, speed Max
  10. Sift the ingredients into a large bowl and stir to combine
  11. Add the dry ingredients, melted butter and grated carrots into the appliance bowl
  12. Whisk until combined – 2 minutes, speed 1
  13. Divide the batter between the two tins
  14. Bake until a skewer inserted comes out clean – 35-40 minutes, 160ºC
  15. Remove from the oven and let cool
  16. Making the cream:
  17. Clean the appliance bowl and fit the Whisk Tool
  18. Add the ingredients into the appliance bowl
  19. Whisk until stiff peaks formed - 1 minute, speed Max
  20. Then the next ingredients
  21. Stir the mascarpone until you have a creamy texture and then add into the appliance bowl
  22. Whisk until combined – 30 seconds, speed Max
  23. Assembly:
  24. Place one cake on a cake board and spread with half of the cream
  25. Top with the other cake and spread with the remaining cream
  26. Chill in the fridge until set - 30 minutes
  27. Making the nut crunch:
  28. Add the ingredients into a frying pan
  29. Heat until the butter has melted – medium heat
  30. Then add the next ingredients
  31. Heat until caramelised – medium heat
  32. Sprinkle the mixture over the cake
  33. Serve
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