Preheat the oven to 180C/350F and grease a loaf pan with oil. Also dust flour on the pan and keep aside to be used later.

Whisk egg with sugar in a mixing bowl. Pour oil and whisk until it’s smooth.

In a separate bowl, mix flour with salt, baking powder and baking soda. Sift the dry ingredients to the wet ingredients bowl.

Using a rubber spatula, fold the dry ingredients to make the cake batter. Folding the flour creates a delicate, fluffy texture of the cake.

Add the grated carrot to the mixing bowl. Then grind the cardamom and sift it separately to the mixing bowl. You can use cardamom powder too.

Fold everything once again.

Pour the batter into the loaf pan and bake it for 55 minutes, or until the cake is baked though. Insert a knife in the center of the cake and if it comes out clean, it’s ready.

Let the cake rest in the pan for 5 minutes, before you take it out, and then let the cake cool down completely to room temperature before you slice.