Carrot cake is one of my absolute favorites and this one is not an exception. You can of course choose to bake your cake without the topping but for some reason I find carrot cakes without topping missing the best part, kind of like pesto without basil, bikes without pedals, fill up gas without paying…you get the idea. This topping tastes of lemon but I am sure it would be equally delicious with lime juice and zest.
For the cake
3 dl finely grated carrots
1 tbsp finely grated ginger
25 g butter
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp cardamom
1 dl sunflower seeds
1/2 dl almond flour
2 dl cashew nuts (unsalted)
juice and zest from 1 lemon
1-3 tbsp water
1/4 tsp cardamom
Soak cashews and dates for the topping over night or at least a couple of hours in lemon juice, lemon zest, and add a little water so that all is moist.
Preheat the oven to 180 C.
Grease a cake pan of about 1 l with butter (and sprinkle with grated coconut if you wish).
Mix dates, egg, and butter until smooth.
In a bowl, stir the date-egg mixture with the remaining ingredients and add the batter to the cake pan, smooth out the batter so that you have an even layer.
Bake approx. 30 min. Let cool.
Mix the soaked ingredients until smooth and add cardamom.
When the cake is cool spread the topping evenly over the cake.
Cinnamon, lemon/lime zest, etc can be used for decoration.