Name: Cardamom carrot cakes with coconut icing
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 20.00 cardamom pods; 820.00 ml flour; 715.00 ml castor sugar; 5.00 ml salt; 10.00 ml Baking powder; 5.00 ml Bicarbonate of soda; 10.00 ml cinnamon ground; 400.00 ml peanut oil or sunflower oil; 4.00 eggs large, slighly beaten; 5.00 ml vanilla essence; 100.00 g walnuts chopped; 375.00 ml dessicated coconut; 400.00 g carrots cooked and mashed; 960.00 ml icing sugar sifted

Recipe Disclaimer

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Ingredients (14)

20.00	cardamom — pods
820.00 ml	flour
715.00 ml	castor sugar
5.00 ml	salt
10.00 ml	Baking powder
5.00 ml	Bicarbonate of soda
10.00 ml	cinnamon — ground
400.00 ml	peanut oil — or sunflower oil
4.00	eggs — large, slighly beaten
5.00 ml	vanilla — essence
100.00 g	walnuts — chopped
375.00 ml	dessicated coconut
400.00 g	carrots — cooked and mashed

Coconut Icing: coconut cream

960.00 ml

icing sugar — sifted

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Method:

Oven temperature:180 °C

1. Grease an ovenproof dish of 24 x 30 x
5cm and line with greased baking paper.

2. Cut the cardamom pods open with a
sharp knife, remove the seeds and crush
slightly with the blade of a chef’s knife. Sift
the dry ingredients into a mixing bowl and
make a well in the centre.

3. Beat the oil, eggs and vanilla essence
and pour into the well. Mix slowly. Fold in
the rest of the ingredients and transfer the
mixture to the prepared oven dish. Bake
in a preheated oven for 40-45 minutes
until golden brown and done. Remove
from the oven, turn out and allow to cool
on a wire rack.

4. If necessary, cut the top of the cake to
make it even and then cut into 18 squares.

5. Prepare the icing: Mix the coconut cream
and icing sugar to form a spreadable
mixture. Ice each square and leave to stand
for a while before serving.