Wild Blueberry Carrot Cake
"Long live Greenland and its people"!❤️
I feel obliged to share this delicious cake, brimming with the wild blueberry flavors of the Scandinavian region. In late summer and early autumn Scandinavia is swept up in a delightful craze that touches everyone, from the oldest to the youngest: the beloved "bærtur," or berry trip. Forests fill with people gathering blueberries, while mountainsides host those on the special hunt for the highly prized cloudberry. It’s a charming national pastime that gets the country out into the fresh air, doing something healthy, constructive, and—perhaps best of all—deeply rewarding.
This recipe is easy to make, and if you’re Canadian you’ve probably stocked your freezer with plenty of those healthy berries. Here in Canada we also have abundant wild blueberries, a major crop in Eastern Canada (the Maritimes and Quebec). Often called a “superfruit” for their high antioxidant content (especially anthocyanins). Wild Blueberries have grown naturally for thousands of years before science created their cultivated cousins in the twentieth century. Though smaller than cultivated blueberries, Wild Blueberries pack a more intense flavour and twice the anti-oxidants of cultivated. Town of Oxford, Nova Scotia is the blueberry capital of Canada and the center of the large Wild Blueberry growing region of Nova Scotia, New Brunswick & Maine.
What are the benefits of wild blueberries? Wild blueberries are densely packed with antioxidants, particularly anthocyanins, and provide a host of health advantages: they support brain health (improving memory and focus), promote heart health (helping to lower blood pressure and improve circulation), aid blood sugar control (thanks to a low glycemic impact), support digestion (with beneficial fiber), protect vision, and assist muscle recovery after exercise. Often richer in antioxidants than cultivated varieties because of their wild growth conditions, they make a potent, nutrient-dense addition to a balanced diet.
Wild Blueberry Carrot Cake Recipe
By Zosia Culinary Adventures | Date: January 27, 2026
Preparation Time: 1 hour
Baking Time: 1hr 10 minutes
Yield: 12 large slices ( can also be cut into 20 small pieces)
Equipment: 9-inch (23 cm) springform pan
Ingredients: to bake the cake
45 g toasted walnuts, chopped
270 g cakes flour or all purpose flour
150 g granulated sugar
140 g brown sugar
1 teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground Ceylon cinnamon
220 g grape oil
260 g fresh carrots, finely shredded
4 large eggs, room temperature
250 g wild blueberries (fresh or frozen, no need to defrost)
Ingredients: to make the cream cheese lemon filling
150 g unsalted butter, room temperature
250 g Danish Arla cream cheese (or other organic cream cheese)
180 g powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tsp vanilla bean, scraped vanilla seeds
Instructions:
Butter a 23 cm springform pan thoroughly and line the base with a neat round of parchment paper.
Preheat the oven to 350°F (175°C).
Place the walnuts on a baking tray and toast them in the oven for 10 minutes. Allow them to cool and then chopped them coarsely.
Whisk flour, baking powder, baking soda, cinnamon, and sea salt in a bowl.
Using a stand mixer fitted with the whisk attachments, or by hand whisk together the eggs, both sugars, and the oil until the mixture is smooth and slightly aerated. Add the flour mixture and continue whisking just until everything is evenly incorporated, taking care not to overmix.
Remove the bowl from the stand mixer and fold in the shredded carrots, wild blueberries, and walnuts. Gently stir everything with a spatula until just combined.
Pour the batter into the well-buttered springform pan, then gently smooth the surface with an offset spatula to create an even top.
Bake the cake for 1 hour or until the tops and edges are a deep, dark golden brown, pulls away from the pan and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for about 10 minutes before carefully removing the springform sides. Transfer the cake to a wire rack to continue cooling. After roughly 1 hour, gently flip the cake over and remove the bottom pan. Finally, let the cake cool completely.
While the cake cools, make the cream cheese–lemon filling. Beat butter in a mixer until light and creamy. Add cream cheese and blend until smooth. On low, add half the powdered sugar, lemon juice, and vanilla seeds, scraping the bowl. Taste, then add remaining sugar gradually until you have spreadable (not too runny) frosting. Use as little sugar as needed to let lemon and cream cheese dominate in flavor.
Cut the cake in half. Spread half of the cream cheese lemon filling over the cut surface. Place the other half on top, then spread the remaining filling over the outside of the cake, starting with the top and working your way down the sides so the frosting is smooth and even. Chill the assembled cake in the refrigerator for at least an hour before serving to let the filling set. Store the cake in an airtight container in the refrigerator for up to four days.
Velbekomme !
