Cloudberry Carrot Cake with Cloudberry Cream Cheese Frosting - Recipe

     What are cloudberries you say?  Ask any good Norwegian-American and they will tell you they are delicate orange berries that grow in the northern countries of our planet.  In Norwegian they are called "molter", and enjoy a cult-like following.

     Norwegians have their secret cloudberry patches that they pick from year after year.  No, I don't have a secret patch, living in Virginia, but I would if I ever have the chance to live in Norway or even Alaska.  The berries need very specific growing conditions, and a plant takes seven years to develop before it has its first bloom.  -Very precious berries that are high in vitamin C.

     Cloudberries, "highland gold", can be made into preserves and is found in Scandinavian food stores, or ordered online.  I source my cloudberry jam from Sweden's Best.

      Carrot Cake is one of my all time favorite cakes.  I like the sweet, moist, healthy nature of this cake.  To achieve extra moist goodness I include olive oil, pineapple juice, cooked pumpkin, and of course cloudberry jam.  In addition to 2 whole cups of carrots I use whole wheat for half of the flour.  Another way I made a healthy choice in this cake was to use organic coconut palm sugar from Wholesome, a rich unrefined brown sugar.  You can find it in healthy food stores or sometimes in the healthy, organic sections of your grocery store.

Cloudberry Carrot Cake with Cloudberry Cream Cheese Frosting

(Serves 12)

1 1/2 c. Whole Wheat Flour
1 1/2 c. All Purpose Flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1 c. Organic Coconut Palm Sugar or Brown Sugar
3 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1/2 tsp. Ground Cardamom
3/4 tsp. Salt
1 c. Cloudberry Jam
1 c. Olive Oil
2 Eggs
1 c. Canned Cooked Pumpkin
3 tsp. Vanilla
1/2 c. Pineapple Juice
2 c. Carrots finely grated

Preheat the oven to 350 degrees Fahrenheit.  Grease 3 8-inch round cake pans.  Cut out 3 parchment circles and place them on the bottom of the pans.  Lightly flour each pan with a little flour.

In a large mixing bowl, whisk together the flours, baking soda, baking powder, palm sugar, cinnamon, cloves, cardamom, and salt.  In another bowl mix together the cloudberry jam, olive oil, eggs, pumpkin, vanilla, and pineapple juice.  At this point make sure the carrots are grated and standing by.  Add the wet ingredients to the dry ingredients and quickly mix by hand just until incorporated.  Quickly fold in the carrots and divide the batter evenly into the pans.  I use a measuring cup to scoop out the batter.

Bake for 30-35 minutes until a cake tester inserted in the middle comes out clean.  Cool in the pans for 10 minutes and un-mold onto a rack.  Remove the parchment and discard.  Cool the cakes completely before frosting.

Make the cream cheese frosting (see recipe below).  Place one cake round on a serving platter (I use a large, flat, metal spatula to assist me in picking up the cake) and spread one third of the frosting over the top.  Position the second cake round onto the first and spread another third of the frosting onto the top.  Place the final cake round on the top of the second and spread the last third of the frosting on the top.  Make little peaks in the top layer of frosting by taking a spatula or spoon and gently touching the frosting with the tip.  Lift up with a flick of the wrist and repeat several times over the top of the cake.

Place in the refrigerator for 30-45 minutes uncovered to set the icing.  Gently cover in plastic wrap and store in the refrigerator.  To serve, cut the cake with a thin knife, cutting straight down in a single motion, then draw the knife straight out without lifting it up again.

Cloudberry Cream Cheese Frosting

8 oz. Cream Cheese
1/3 cup Goat Butter or Cow Butter
2 T. Cloudberry Jam
16 oz. Powdered Sugar

Soften the cream cheese and butter.  Beat the cream cheese and butter together until creamy, then add the jam beating till incorporated.  Slowly add the sugar, beating after each addition, until a spreading consistency is attained.


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