I was racking my brains to find the location for a recipe for Carrot Cake I had saved somewhere. It has been sitting in my file notes for I think, several years.
Last week, I made it. The M.o.t.h. loves Carrot cakes as he figures as it is a vegetable, it is all healthy and he can have a larger helping! Although it doesn’t work like that, at least he is getting a bit more fibre in his diet!
The added bonus of cardamon gives it an aromatic hint of something more. Something a little Nordic.
Research online tells me that this recipe is adapted from the bakery of the iconic Rosendal trädgården (a horticultural garden in front of Rosendal Palace) in Stockholm.
I don’t ever ice my cakes, they are sweet enough, already – for me. And cake icing and a sub tropical climate doesn’t make a good marriage. It is melts everywhere and is so messy.
If you do want to ice the cake the cream cheese icing works really well and provides a slightly savoury and sweet combination, so popular in Scandinavian cuisine.
Carrot and Cardamon Cake Recipe
- 225 ml sunflower oil, plus extra for greasing
- 310 g caster sugar
- 170 g grated carrot
- 3 eggs
- 240 g plain flour
- ½ tsp freshly grated nutmeg
- 1 tbsp cinnamon
- 1 tsp cardamom
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- ½ tsp salt
- 40 g chopped walnuts
- 200 g unsalted butter
- 200 g cream cheese
- 180 g icing sugar
- 1 tsp vanilla extract
- Juice and zest of 1 lemon
Cook’s notes (Source: sbs.com.au)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 200ºC – (390º F) bit lower if using a fan-forced oven.
- Beat the oil and sugar together in a large mixing bowl for 5 minutes, until light yellowish white.
- Keep beating while you add the carrot and the eggs, one at a time.
- Add the flour, spices, bicarbonate of soda, baking powder and salt. Mix for a few minutes
- Stir in the walnuts with a spatula.
- Using a greased 23 cm round cake tin or an 11 x 6 ” loaf pan, bake in the oven for 30–35 minutes, until a skewer inserted into the middle comes out clean.
- Cool in its tin for 10 minutes then turn out. If using the loaf pan, you might have enough over to make a smaller friand loaf as well – (around 5″x3″) – good to pop in the freezer if needed later.
To make the icing by beating together all the ingredients until smooth.
Recipe originally from The New Nordic by Simon Bajada