Spiced carrot cake with cardamom spiced cream cheese icing 

Give your carrot cake a twist by spicing it up. The cardamom cream cheese icing complements it beautifully . 


4 eggs 

400ml castor sugar

200ml sunflower oil

400ml wholewheat flour

5ml salt

10ml baking powder

3ml bicarbonate of soda 

10ml ground cinnamon 

10ml ground cardamom 

5ml ground cloves

500ml grated carrots

80ml dried cranberries 

125ml chopped pistachio nuts 


125g butter

150g icing sugar

150g thick cream cheese

Grated rind and juice if 1 lime 

5ml ground cardamom 

Beat the eggs and sugar until light and double in volume. Beat in the oil. Sift together the flour. Salt, baking powder, bicarbonate of soda and spiced. Add this to the egg mixture . Fold in the carrots, cranberries and pistachio nuts . Mix well. Pour into a well greased ring tin and bake at 160C for 50-60 minutes until a skewer inserted into the cake comes out clean. 

Cool in the tin for 10 minutes before turning onto a cooling rack to cool completely . Cover with cream cheese icing and sprinkle with chopped cranberries and pistachio nuts. 

Icing : cream together the butter and icing sugar until well blended . With the mixer running add the cream cheese a spoonful at a time. Mix in the lime rind and juice . 

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