Time 1½ hours, plus cooling

Serving 1 loaf

For the Cake

• ¾ cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan
• 1 cup/225 grams packed light brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 1 teaspoon kosher salt
• 1¾ cups/225 grams all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1½ packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)

For the Glaze

• 1 lemon
• 1 cup/100 grams confectioners’ sugar
• 1 tablespoon finely grated carrot

Step 1
Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.

Step 2
Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.

Step 3
Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.

Step 4
Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.

Step 5
Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.