This is another easter inspired recipe, easter = bunnies = carrots = cake, well that's my story and I'm sticking to it, it's a really simple recipe for a beautiful moist carrot cake, there is no stick to the roof of your mouth cream cheese icing just a nice glaze made with apple juice and its got the little cardamon kick which makes it a more sexy and exotic than your average sultanas and walnuts variety of carrot cake.
My friend Sumi would love this cake, and Jack ate two slices straight away, oh how I love sneaking vegetables into his unsuspecting cheeky little mouth, cue mummy smirk.
1/4 cup melted butter
1 cup plain flour
1 teaspoon baking soda
1/2 teaspoon ground cardamon
1/4 teaspoon salt
2 large eggs
1/2 cup raw sugar
1/3 cup packed brown sugar
1/3 cup sourcream
1 cup finely shredded (about 2 medium) carrots
1/2 cup icing sugar
2 or 3 tsp's apple juice
Preheat oven to 180. Grease and line the bottom of a 20cm round cake tin.
In a bowl whisk together the flour, baking soda, cardamom, and salt and set aside. In another bowl, whisk the eggs, sugars, sour cream, and cooled butter until smooth. Gently mix the wet mixture into dry ingredients until moistened, lastly mix in the finely grated carrots.
Transfer batter to your tin and bake until a skewer inserted in the center comes out clean, 35 - 40 minutes. Cool in tin for 15 minutes, then remove and cool completely on a rack. Once ready drizzle the apple juice glaze over the cake and allow it to set.