Recipe: Carrot, cardamom and clementine cake

Easy 3 C’s cake

We are big fans of the Contini range of restaurants in Edinburgh (Canonball, The Scottish Cafe & Restaurant and Contini) so looked forward to making a recipe from Carina Contini’s Kitchen Garden Cookbook and we picked at sweet one at first but have already picked a savoury recipe for next time. It’s one of those books that you can dip in and out of every few weeks as each month has its own chapter, filled with recipes using what’s seasonal at that time of year.  Having a glut of carrots from a lucky cheap shopping hunt, we decided to try Corina’s Carrot Clementine and Cardamom Cake.  We had no sultanas or hazelnuts in the house as per her recipe, so have tweaked it a bit.  Once we get some sultanas, we will certainly be trying it again.

Its an easy to make cake, the hardest bit is waiting for it to cook, as it takes longer than a normal cake.

Ingredients

125g light brown soft sugar
250ml sunflower oil
3 eggs, beaten
6 cardamom pods
Zest of 2 clementines
Flesh of two clementines, each segment cut in half.
300g self-raising flour
225g carrots, peeled and grated weight
50g almonds, ground

Method

Preheat oven to 180°C/Gas 4.
Lightly grease a 20cm springform cake tin and line with baking parchment.
Beat the sugar, oil and eggs together in a large bowl.
Remove the black seeds from the cardamom pods. Add seeds and Clementine zest to mixture,
Mix.
Sift in the flour.
Stir in the carrot and almonds.
Pour the mixture into the cake tin and bake in the oven for 1 to 1¼ hours, until cooked.
Test by inserting a skewer; if it comes out clean, it’s ready.
Leave to cool.
Top with buttercream icing and some zest.
Eat!

Recipe : Carrot, Cardamom and Clementine Cake

Ingredients
  

  • 125 g light brown soft sugar
  • 250 ml sunflower oil
  • 3 eggs beaten
  • 6 cardamom pods
  • Zest of 2 clementines
  • 300 g self raising flour
  • 225 g carrots peeled and grated weight
  • 50 g almonds ground

Instructions
 

  • Preheat oven to 180°C/Gas 4.
  • Lightly grease a 20cm spring form cake tin and line with baking parchment.
  • Beat the sugar, oil and eggs together in a large bowl.
  • Remove the black seeds from the cardamom pods. Add seeds and Clementine zest to mixture,
  • Mix.
  • Sift in the flour.
  • Stir in the carrot and almonds.
  • Pour the mixture into the cake tin and bake in the oven for 1 to 1¼ hours, until cooked.
  • Test by inserting a skewer; if it comes out clean, it's ready.
  • Leave to cool.
  • Top with buttercream icing and some zest.
  • Eat!

 

Carrot cardamom Clementine cake
“Tuna frosting would be better” says Cleo (well, she would if she could speak!)

Carrot cardamom Clementine cake

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Carrot cardamom Clementine cake

 

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Looking for more teatime goodies? Try these French cakes called Canelés de Bordeaux.

Recipe: Canelés De Bordeaux - French Rum and Vanilla Cakes

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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