This recipe is based off the one from Stephanie Alexander's The Cook’s Companion. I add carrot's best pals cardamom and ginger, more walnuts, and put different stuff on top. I reckon that buttery icing most people put on carrot cake overpowers it.

The photo makes it look a bit shit :(

• 125g self-raising flour.
• ¾ cup brown sugar.
• ½ tsp. cinnamon.
• ½ tsp. nutmeg.
• 1 tsp. cardamom (or more).
• ½ tsp. ginger.
• ⅔ cup olive oil.
• 2 lightly beaten eggs.
• 2 cups grated carrot (should be two big carrots).
• 100g busted-up walnuts (at least) (I just crush them in my hand, pieces no bigger than half a nut).
• Sesame seeds

1. Preheat oven to 180℃.
2. Mix flour, sugar, and spices.
3. Mix in oil and eggs.
4. Mix in carrot and walnuts.
5. Pour into tin that's papered/greased/etc.
6. Sprinkle seeds and nuts on top. I like sesame seeds and walnuts broken into small pieces. My partner uses pepitas, which is nice too.
7. Bung it in the oven for half an hour to an hour.

• My oven's got its own ideas about things, so I set it to 200℃, and cook for and hour and a half.
• Pepper might be nice.
• Saw another carrot cake recipe using wholemeal flour, which I'll try.