Carrot, clementine and cardamom cake

When we have visitors to hillfarm, we always treat them to this aromatic, delicately flavoured cake. The recipe has been a closely-guarded family secret up until now, and we're very excited to unleash it to the world!

Cooking Time 1 hr 30 minutes
Bake Bake
Serves Serves 12


  • 300g carrots, grated
  • 100g sultanas
  • 3 large eggs
  • 150g dark brown sugar
  • 275ml hillfarm cold pressed rapeseed oil
  • 300g self-raising flour
  • 1 teaspoon baking powder
  • 50g desiccated coconut or ground hazelnuts
  • Juice and zest of 2 clementines
  • 5 seeded cardamom pods, or 1 teaspoon mixed spice


  1. Soak the sultanas in the clementine juice for 15 minutes.
  2. Preheat the oven to 180°C (gas mark 4).
  3. Line a 9in (23cm) round cake tin with baking parchment.
  4. Beat the eggs, sugar and oil together, until light and fluffy.
  5. Fold in the flour and baking powder.
  6. Add the coconut (or hazelnuts), clementine zest and grated carrots, stirring to combine.
  7. Add the cardamon seeds (or spice), and mix gently.
  8. Drain the sultanas, add to the mixture and combine.
  9. Transfer the mixture to the prepared tin and bake for 55-60 minutes in the oven. Leave to cool for a few minutes in the tin before transferring to a wire rack.

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