Pic of Carrot, orange and cardamom cake

Carrot, orange and cardamom cake

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Carrot, orange and cardamom cake

Pudding & Cake Serves 8 1h 40 min
This carrot cake is moist and delicious enough to be eaten without the topping, but make it if you can. This is a good way to use up end of season carrots. And although it takes a while in the oven, it's essentially very easy to make.


  • 125g light brown soft sugar
  • 250ml sunflower oil
  • 3 eggs, beaten
  • 12 cardamom pods
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • zest of 2 oranges
  • 300g self raising flour
  • 225g carrots, peeled and grated weight
  • 75g walnuts, chopped
  • 250g mascarpone or other cream cheese
  • 2-3 tsp orange juice
  • 50g icing sugar


Prep time: 20 min
Cooking time: 1h 20 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Lightly grease a 20cm spring form cake tin and line with baking parchment.
  • Step 3

    Beat the sugar, oil and eggs together in a large bowl. Remove the black seeds from the cardamom pods, discard the outer husk and add the seeds, with the ginger, cinnamon and orange zest to the bowl. Mix together.
  • Step 4

    Sift in the flour and stir in the carrot and walnuts. Pour the mixture into the cake tin and bake in the oven for 1 to 1¼ hours, until cooked (test by inserting a skewer; if it comes out clean, it's ready).
  • Step 5

    To make the topping, beat the cream cheese, orange juice and icing sugar together in a bowl.
  • Step 6

    Spread over the cake. Keep in the fridge if not serving immediately.

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