Practice makes perfect…

…or in my case, it doesn’t. Three months ago our baby turned one, and officially became a very little boy, although I still refer to him as a baby. So, the idea was to home-bake a cake for his birthday party. I knew immediately I want to do the carrot cake as it’s very simple and healthy because of the carrots. And because I like how the carrot cake muffins taste like. Just to be on the safe side, I made a trial cake a couple weeks before, and it turned out great. However, the actual birthday cake was made in the third attempt. I don’t know what I did wrong, but the second cake was not eatable. Before I make you change your mind about trying this super easy and delicious cake, here’s the recipe.



  • 100 g soft butter
  • 250 g sugar
  • 300 g carrots
  • 3 eggs
  • 300 g flour
  • 1 teaspoon of baking powder
  • 2 teaspoons of cinammon

Cream filling

  • 50 g of vanilla puding powder
  • 100 g sugar
  • 100 g soft butter
  • 250 mL milk


First, I grated the carrots, and then add the sugar, flour, baking powder and cinammon to the mix. Separately, I melted the butter and beated in the eggs and added them to the mix. I mixed the batter until it was smooth (see on the picture). It’s not very wet, but not dry either, and it’s quite heavy. I baked it for about 25-30 minutes at 200°C. I’m using a round 28 cm in diameter tin, and this amount of batter fits it nicely.

While the cake is cooling down, I prepared the cream filling. This was actually my first time making the filling using puding powder, and it worked great. First, I mixed the puding powder with three spoons of milk, and than made the puding as instructed on the bag, but using only 250 mL of milk per 50 g powder. At the same time I mixed together the sugar and the butter, and added it to the puding. One thing to make sure here is to have the puding cooled down, and to avoid the crust on the puding, mixing should be done all the time. I was too busy mixing, and forgot to take some extra photos. This is it, the cream filling was done pretty quickly. I cut the cake in half, and used about half of the cream filling for a cream layer. The rest of the cream filling was used to cover the cake. I decorated the cake with chocolate letters, and some colourful sprinkles. It wasn’t the prettiest cake, but I have about 9 more months to practice for the second birthday cake.

Blueberry and Greek Yoghurt Cake

My sister handed me down this super easy and delicious recipe she found online. The original post can be found at A Tasty Love Story blog by Josephine Malene. But be careful, that’s a blog about addictive recipes. Also,her recipes have a nordic twist, and originally, this cake is called Icelandic Skyr & Blueberry Cake. If you’re wondering, I haven’t heard of Skyr before either. Luckily, Josephine explained in her blog that Skyr is Icelandic version of a low-fat and high protein Greek yoghurt, and is increasingly popular in Danmark as a symbol of health and lean diet. As such, Skyr can be easily replaced with Greek yoghurt, which is most likely easier to get, wherever you are.

Before rebloging the recipe, I just wanted to comment that being fairly unexperienced in the kitchen and often failing recipes in the first go, this turned out great. Appart for some uneven edges smudged by the cake pan (as seen on this picture) it was looking good. It’s also easy and quick, as it requires no baking. I made mine in the evening after I put the baby to sleep, and my kitchen was clean in no time. I’m definitely doing this again soon.

Blueberry Greek Yoghurt Cake
Blueberry Greek Yoghurt Cake

Icelandic Skyr & Blueberry Cake
Serves 8-10 persons

10 whole grain butter biscuits (e.g. digestive)
50-70 g butter/coconut oil
1 Tbsp coconut sugar

500 g skyr or Greek yoghurt (2 cups)
250 ml heavy cream (1 cup)
50 g sugar/honey or sweetener of your choice
1/2 tsp ground vanilla
3 sheets of gelatine

4 Tbsp blueberry jam
100 g fresh blueberries

Coarsely crush the biscuits. Mis them with sugar and melted butter/oil. Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in the freezer.

Start by soaking gelatine in cold water. In a bowl combine skyr, sugar, vanilla and mix it well together. Remove the gelatine from the water and transfer into a little pot on low heat and stir until dissolved, let it rest until slightly cooled. Mix the lukewarm gelatine with a little of the skyr and afterwards mix it into all of the skyr in the bowl – this little extra step with make sure that the gelatine does not shock and make small jelly clumps.
Whip the heavy cream in to a light and fluffy foam and gently fold it into the skyr mix. Remove the crust from the freezer and pour the skyr cream on top of it, gently smoothing out the surface. Now place it in the fridge for at least 4 hours until completely chilled and set.
Before serving remove the cake from the form and transfer onto a serving plate. Gently spread our the blueberry jam on the surface of the cake and decorate with the fresh blueberries.

Once again, thanks to Josephine Malene for posting this on her blog and teaching me a new easy and delicious summer cake recipe.