Best carrot cake so far

What a triumph! Finally, I made a carrot cake that I have nothing but positive remarks about. It's moist but not oily, the nut quantity is perfect, the spices not over powering and the sweetness balanced.  Usually I always find something that could have been improved, removed or added.

My hypothesis is that its because I used a mix of almond & regular flour as well as grinding the cardamon seeds into powder making them more vibrant and fresh in flavor that pre-ground. Perhaps it also had to do with using dark syrup instead of sugar. I am sure Agave would be a perfect fit as well, however I do believe the syrup make it slightly more dark and rich. I might also be tempted to use whole wheat flour next time around.

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Ingredients list: 

2 dl spelt / regular flour or whole wheat flour 

2 dl almond flour (in essence its almond powder, easy to make yourself by placing in a blender without any liquid and blending till you get a powder)

2 1/4 dl oil (make sure you use an oil thats tasteless, olive oil will be too powerful)

2 dl syrup or agave / 2 1/3 dl sugar

3 eggs 

3 medium sized carrots

2 tsp ground cinnamon 

1 tsp ground cardamon 

1 tsp mixed christmas spices (cinnamon, clove, cardamon, 

1 dl pumpkin seeds or peeled sesame seeds

*1/2 dl walnuts, coconut flakes or flax seeds

pinch of salt 

4 tsp baking powder

*Optional

1. Pre -heat your oven to 175 C
2. Whisk the eggs and syrup
3. Add oil and continue to whisk 
4. Mix the dry ingredients in a bowl so that all the spices get mixed in well
5. Grate the carrots and add to the egg and oil, mix
6. Grease a cake tin or loaf tin and dust with flour or poppy seeds so that the cake comes out of the form easily once baked
7. Add the dry ingredients to the batter and mix. 
8. Now pour into your cake form and place in the middle of your oven for approximately 1 hour. Check it by poking a fork into the middle of the cake, it's ready when the fork comes out dry.