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Aromatic Carrot Cake

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Carrot cake recipes abound but we think that this one takes the biscuit! It is sweet, crumbly but not dry and has an aromatic hint of cardamom which subtly enhances the delicate carrot flavour. This is by no means a diet recipe, we hesitate to think how many calories there are in a slice but we love it anyway. If required, you can decorate it with a layer of cream or light icing to top it off.

Ingredients for a 7" (18cm) round cake, about 16 - 20 slices:

  • 300g (10oz) carrots, peeled and grated.
  • 125g (4oz) chopped walnuts.
  • 250ml sunflower oil
  • 125g (4oz) dessicated coconut
  • 2 generous tablespoons of clear runny honey - do not use one with too strong a flavour
  • 3 large eggs
  • 175g (6oz) Caster sugar - you can use granulated but caster makes the beating easier.
  • 1/2 teaspoon salt
  • 175g (60z) Wholemeal self raising flour
  • 1 teaspoon (5ml) of ground cardamom
You will also need a 7" (18cm) inside diameter non-stick cake tin about 3" (8cm) or more deep.

Prepare the cake tin by lining the base with a circle of grease-proof baking paper cut so that it is just slightly smaller than the tin. If using a tin that might stick, line the sides as well. Grease the whole inside very lightly with a little cooking oil. If using a tin with a loose base, make sure that it will not leak!

Pre-heat the oven to 180C, Gas mark4 or 350F. If using a fan oven use a lower temperature, about 10C less. You do not want the cake to cook too quickly or burn on the outside.

Put the oil, honey and sugar into a mixing bowl and whisk manually (hard work) or with a hand held electric whisk until mixed thoroughly and air is starting to make bubbles in the mixture. Add the eggs and carry on whisking until completely combined and beginning to froth.

Mix the cardamom, salt and flour together in a separate bowl and then start adding to the liquid mix bit by bit whilst still stirring. continue until all the flour is added and evenly combined. Add the carrots, nuts and coconut. Mix thoroughly until all the solid ingredients are evenly distributed.

Pour the mixture into the cake tin, make sure that there is about 1" (2.5cm) left at the top for the cake to rise.

Put in the middle of the oven and cook for 70 - 80 minutes. Check from time to time that the top is not burning, if it is, cover the cooking cake with a loose hat made from foil or grease proof baking paper.

The cake is cooked when a metal skewer can be pushed all the way to the centre and comes out clean.
Remove from the oven when cooked and allow to cool a little before turning on to a metal grid.

Allow to cool properly before slicing - if you can wait!

Back to TOP Updated 8/10/2009