Carrot and Cardamom Cake Recipe

Carrot and Cardamom Cake

This perfect moist carrot cake can be served for elevenses, afternoon tea, as a dessert or simply with a cup of coffee.

170g Butter, softened

225g Soft Brown Sugar

2 Free Range Eggs, beaten

225g Plain Flour

1.5 tsp Bicarbonate of Soda

0.5 tsp Baking Powder

225g Carrots, grated

1 tsp Ground Green Cardamom

100g Natco Green Raisins

45g Natco Almond Flakes

Cream the butter and sugar until it is pale and creamy.
Add the eggs a little at a time, until it is incorporated well.
Sieve the flour, bicarbonate of soda, and baking powder.
Fold all the dry ingredients into the egg mixture.
Stir in the carrots, raisins and cardamom.
Pour the cake batter into a greased 23cm springform cake tin. Level and sprinkle on the almond flakes.
Bake in the oven for 30 minutes at 165 degrees (fan assisted), or equivalent.
After 30 minutes, cover with foil and lower the temperature to 160 degrees (fan assisted), or equivalent.
Bake for a further 10 minutes and check that the cake is cooked by inserting a skewer which should come out clean.
Allow to cool for a few minutes in the tin before removing. After the cake has completely cooled, place onto a cake plate and serve.
This cake is also delicious served warm with some orange cream.

CardaMUM aka Kiran Soni is a food blogger who specialises in India Food.

Find out more about her on her blog or see what she's been up to on Twitter.

Changing the lives of families
who suffer from hunger.