Moist carrot and cardamom cake with orange frosting

Ingredients (makes one loaf)

Moist carrot and cardamom cakeFor the carrot and cardamom cake

  • 250g self-raising flour
  • Pinch of salt
  • 2 tsp cinnamon
  • 6 cardamom pods, split open and seeds grinded with pestle and mortar
  • 1 tsp bicarbonate of soda
  • 250g soft dark brown sugar
  • 4 free range eggs
  • 200ml vegetable oil
  • 250g carrot, grated
  • 50g desiccated coconut
  • 50g walnuts, roughly chopped

For the topping

  • 200g cream cheese
  • 50g unsalted butter, softened
  • 85g icing sugar, sifted
  • 1 large orange, zested and juiced


  1. Preheat the oven to 160°c and grease and line a 210 x 108mm loaf tin.
  2. Place the eggs and sugar into a mixing bowl and whisk until fluffy. Slowly add the vegetable oil.
  3. Gently fold in the self-raising flour, salt, cinnamon, ground cardamom seeds and the bicarbonate of soda.
  4. Fold in the grated carrot, coconut and walnuts and place mix into greased and lined loaf tin.
  5. Place in the oven and cook for 45 minutes. Place a skewer in the middle of the cake to test if the cake is cooked. If the skewer comes out clean, the cake is cooked.
  6. When cooked, immediately turn the cake out onto a baking rack and allow to cool before topping.
  7. For the topping, place the cream cheese, softened butter, icing sugar, orange zest and juice in a bowl and beat for a minute.
  8. Using a spatula or palette knife, evenly spread the cream cheese topping over the carrot cake.