I'm not sure this bake even needs explaining - it is basically a carrot cake in traybake form with a couple of tweaks along the way. My addition of cardamom is what truely makes this bake - it adds a layer of depth that is different to so many carrot cakes that I have tried in the past. Topped with a cream cheese icing and little handmade carrots this is a winner in my books!
For the Cake
435ml Vegetable oil
420g Plain flour
2tsp Bicarbonate of soda
575g Caster sugar
6 Large eggs
1tsp Ground cinnamon
2.5tsp Ground cardamom
550g Carrots (coarsely grated)
For the Icing
290g Icing sugar (sifted)
40g Butter (at room temperature)
130g Cream cheese (full fat)
Juice of 1 lemon
- Preheat your oven to 160 degrees (fan) and grease and line a 30x20cm traybake tin.
- In a freestanding electric mixer beat together all the ingredients apart from the carrot.
- The mixture will come together to form a smooth consistency - then fold in the carrot and pour evenly into the tin.
- Bake for 90 minutes or until a skewer comes out clean when inserted into the middle of the sponge.
- Set the cake aside to cool for at least an hour before turning out from the tin and cutting into small sqaures.
- Prepare the icing by beating together the butter, icing sugar and lemon juice until the mixture comes together.
- Slowly beat in the cream cheese before turning up to a high speed for about 10 seconds so that the icing is fully combined.
- Pipe the icing ontop of each sponge square using your prefered small piping nozzle before decorating and serving (I covered mine with handmade fondant carrots).