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Recipe: Carrot and Cardamom Cake

CARROT AND CARDAMOM CAKE

Recipe

Chetna Makan author icon

Cooking Level 1

60 Minutes icon

Contains Grains and/or Nuts

Cooking Level 1
60 Minutes icon
Contains Grains and Nuts
Carrot Cardamom Cake ingredients

8-10 Servings

INGREDIENTS
For the cake:
220ml sunflower oil
100g natural yogurt
4 eggs
1 ½ tsp ground cardamom
250g plain flour
2 tsp baking powder
300g soft brown sugar
250g carrots, around 3, grated
50g walnuts, roughly chopped
For the icing:
300g cream cheese
200ml double cream
6 tbsp icing sugar
50g walnuts, roughly chopped
Allergens are marked in bold

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Eggs, oil and yogurt in a bowl

Step 1

Heat the oven to 160 C CircoTherm®. Grease and line 2 x 8 inch round cake tins.
Put the oil, yogurt and eggs in a bowl and whisk together. In another bowl, whisk the rest of the cake ingredients and mix together.

Putting the carrot cardamom cake in the oven

Step 2

Now add the dry ingredients to the egg bowl and whisk it all together. Pour this mixture into the two prepared tins and bake for 25-30 minutes until a skewer inserted comes out clean. Let the cakes cool completely.

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Icing the carrot cardamom cake

Step 3

In a bowl, mix the cream cheese, double cream and icing sugar together and whisk until it forms soft peaks.

Decorated the carrot and cardamom cake

Step 4

Place one cake on the serving plate and spread half the cream on top. Put the second cake on top and spread the rest of the cream. Sprinkle the nuts on top and serve!

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