Curiously, I've become a convert to carrot cake. Not so curious perhaps, when I report that this recipe comes from a café I consider possibly the most perfect in all the world - that of the Rosendals Trägåd, a beautiful biodynamic orchard on an island in Stockholm. If you find yourself in that city, you really must go, though June rather than January would be advised. In Swedish summer, it recalls a scene from a Carl Larsson painting - nut-brown blondes of all ages grazing on cardamom-scented cakes in the dappled light of apple and pear trees.
Made moist with oil and carrots, infused with Scandi staples cinnamon and cardamom, and lashed with creamy lemon icing, this is cake to convert anyone who believes (as was my firm opinion for most of my life) that vegetables have no place at all in baked goods. I have relaxed this stance once before, for the beloved Bourke St Bakery, whose carrot cake I've blogged already on this site. That recipe - though sublime - is somewhat fiddly. This one has the advantage of being made in one bowl, and once cooked, needs only to be cooled and icing slathered on top. Australian summers are a little harsher than Nordic ones, so keep it indoors unless you choose a mild day for a picnic. The icing is the issue and believe me, you don't want to skip that. One solution could be to keep it separately in an esky and pile it on just before serving. If it oozes a little, all the better.