One-bowl carrot cake recipe with fluffy cream cheese icing

I love a one-bowl cake. One that doesn’t require a mixer whirring on the bench or any over-enthusiastic arm workouts on my behalf. This is a dump-stir-and-pour sort of cake, and she is deeply spiced and glorious. Yes, I know the ground cardamom seems heavy-handed, but you just don’t taste it otherwise. And I am heavy-handed with my spices, always and forever.

Note

Decorating: Edible flowers and crisp pearls are available from specialist grocers and delis – I often find mine at Harris Farm stores (NSW/Qld).

Storage: If you have the discipline, this cake lasts a good three days, covered, in the fridge. Just be sure to bring it to room temperature before serving. I firmly believe that cold cake is a crime (unless it’s an ice-cream cake).