Cardamome carrot cake

Autumn is right around the corner… The temperatures are getting milder, the leaves are starting to fall, the days are getting shorter and shorter… All of this makes me want to bake!

Originally I wanted to make a pumpkin pie, unfortunately I didn’t have the time to buy a pumpkin but I had carrots at home hence I’ve decided to bake this amazing cardamom carrot cake. This cake is a good option if you want to jazz up the classic autumn flavors as the cardamom adds a nice unusual taste to classic carrot cake.

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Ingredients

2 cups all purpose flour

¾ cup coconut sugar

½ cup vegetable oil

4 eggs

3 cups grated carrots ( about 6 large carrots)

2 teaspoons ground cardamom

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

1 teaspoon salt

2 teaspoons baking soda

½ cup chopped pecans

½ cup golden raisins

Preheat the oven at 325F.

Spray your pan with oil before lightly coating it with flour.

Bring some water to a boil.

Place the dried golden raisins in a bowl.

Cover them with the boiling water.

In a bowl sift flour, baking soda, ground ginger, ground cinnamon, ground cardamom and salt.

In another bowl, whisk together oil and sugar.

Then add the eggs, one at a time, mixing between each egg.

Now add, the flour mixture and mix until a smooth batter forms.

Drain the raisins before adding them to the batter.

Add the grated carrots.

Give everything a final mix.

Pour the batter in the pan.

Place in the oven for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the carrot cake to cool a little before unmolding it.

Serve it lukewarm or cold, topped with a little coconut yogurt and crushed pecans or with a classic icing.