Carrot cake has to one of the best traditional Swedish cakes. Simon Bajada’s recipe brings together all the same flavours in an easy-to-make, delicious dessert
• 165g chia seeds
• 500ml carrot juice
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon, plus extra to serve
• 1 tablespoon honey
• 300ml coconut cream
• 2 tablespoons bee pollen, to serve
For the icing:
• 40g unsalted butter
• 100g cream cheese
• 70g walnuts
• 2 teaspoons lemon juice
• 2 tablespoons honey
1 Put the chia seeds in a bowl, add the carrot juice, spices, honey and coconut cream and stir together, then leave to soak for 10 minutes. Stir together again, then spoon the chia seed mixture into six 200 ml serving glasses.
2 To make the icing, put all the ingredients together in a small food processor and blend together well.
3 Top the chia puddings with the icing and chill in the refrigerator for 3 hours to set.
4 Sprinkle over the bee pollen and dust with cinnamon before serving.
Recipe courtesy of Simon Bajada, extracted from Nordic Light