Carrot and Cardamom Cake

Name: Carrot and Cardamom Cake
Total time: 1 h 30 min
Cuisine: British
Ingredients: 3 eggs; 225 ml veg oil; 225 g carrot, peeled and grated; 195 g plain flour; 10 g chopped walnuts; 10 g raisins; 1½ tsp bicarbonate of soda; 1 tsp ground cinnamon; 1 tsp sea salt; ½ tsp ground cardamom (or seeds from 3 cardamom pods, crushed in a pestle and mortar); ½ tsp ground cardamom (or seeds from 3 cardamom pods, crushed in a pestle and mortar); 200 g cream cheese; 50 ml double cream; 2 tbsp icing sugar; 2 tbsp icing sugar; 2 tbsp icing sugar; ½ tsp lemon juice; 1½ tsp vanilla extract; 1½ tsp vanilla extract; 1½ tsp pumpkin seeds; 1½ tsp pumpkin seeds

Preparation info

Makes
8 slices

Difficulty
Easy
Ready in
1 hr 30

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This one got a big thumbs up from the publisher’s testing team (aka Nas). We make it as a single layer, but for special occasions you could double the quantities and bake in two round 20cm tins, with cream cheese icing in the middle.

Ingredients

3 eggs
225 ml veg oil
1 tsp vanilla extract

Europe
United Kingdom
Cake
Vegetarian
Scotland

Method

Preheat the oven to 190°C/170°C fan.
In a large mixing bowl, add the eggs, vegetable oil and vanilla extract and whisk together until smooth.
Add to the oil/egg mix the grated carrot, plain flour, granulated and light brown sug