Carrot and Cardamom Cake

This weekend was out walking in the Forest of Dean , where the wild garlic is just beginning to poke through (expect more recipes with it soon) I had made some sausage sandwiches with lashings of mustard but adding some fresh wild garlic leaves took them to another level however it did mean a serious case of garlic breath a long way from a toothbrush or gum.

Very fortunate then to have this delicious cake cardamom being a natural breath freshener . Very happy with the way this cake turned out light springy and unbelievable moist , with flecks of carrot and gently smokiness of cardamom

Carrot and Cardamom Cake

175g light muscovado sugar
175ml sunflower oil
3 large eggs lightly beaten
300g grated carrots
10 pods worth of cardamom seeds
175g self-raising flour
1 tsp bicarbonate of soda

1. Preheat the oven to 180C/Gas 4/fan 160C.
2. Line an 18cm square baking tin
3. Cream the sugar and oil together , add the eggs
4. Stir in the grated carrots and cardamom pods
5.Mix in the flour, bicarbonate of soda and spices
6.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out
Optional – Ice with a mixture of water and icing sugar, add a few drops of ginger extract

If you liked this you might like these cakes

Green Tea and Cardamom Madeleines
Carrot and Apricot Cake