Scandinavian Carrot & Cardamom Cake

Serves 6-8 · Prep 20 mins · Cook 35 mins

Ingredients

• 225ml sunflower oil, plus extra for greasing
• 300g coconut sugar
• 170g grated carrot
• 3 eggs
• 240g plain flour or gluten free substitute
• 1/2 tsp freshly grated nutmeg
• 1 tbsp ground cinnamon
• 1 tsp crushed cardamom seeds
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 40g chopped walnuts

Icing

• 200g unsalted butter
• 200g cream cheese
• 180g icing sugar
• 1 tsp vanilla extract
• Juice and zest of 1 lemon

Method

1. Using an electric whisk on its highest setting, beat the oil and sugar together in a large mixing bowl for about 5 minutes, until white.
2. Keep beating while you add the carrot and the eggs, one at a time.
3. Next add the flour, spices, bicarbonate of soda, baking powder and salt.
4. Mix for a few minutes, then stir in the walnuts with a spatula.
5. Pour the batter into a greased and lined 22cm round cake tin. Bake at 180 degrees for about 35 minutes, until a skewer inserted into the middle comes out clean.
6. Leave the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
7. For the icing, beat the butter and cream cheese together until smooth. Add the icing sugar, vanilla, lemon juice and zest, and beat until light and fluffy. Spread over the cooled cake.