For months I have been itching to try Archana's Spiced Carrot Cake, a sweet treat that is pumped up with the addition of ground cardamom. I'd been leaning on my banana bread recipes for those moments when a sweet, but not sugar-saturated treat was in order, but it was time for a change.
When you have all the ingredients prepared, this is a great, simple recipe that yields solid, tasty results. The cardamom gives this nice, subtle push of flavor that sets this mix apart. But be warned -- it's a pain in the arse to grind it. I bought some over the summer, but this was the first time I used some. The shells are very stubborn, and a lot of effort will give you just a bit of appropriately ground spice. I heated it with my cast iron skillet and then used a mortar and pestle and my coffee grinder to get the powder. It took a while since the cardamom is so light that it flies above the blades. If you want speed, I suggest some pre-ground cardamom.
But the result is a treat. It was the middle of the night, and I was too impatient, so I just ripped chunks off and ate them warm, without a glaze or confectioners sugar -- both of which would really make this cake. But without, it's still nice and light, moist, and great for a quick nibble.
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