Carrot Cake With Cardamom

recipe picture

Portray by James Ransom
  • Serves
Creator Notes

I had been cooking with cardamom loads currently. Every little thing from cakes to soup! Experience this gratifying cake! —hollyshaner

Test Kitchen Notes

WHO: Hollyshaner is from Florida and a food blogger at

WHAT: A carrot cake with a ton of personality.

HOW: Mix up your cakes, whip up your icing, layer, and slash.

WHY WE LOVE IT: Some carrot cakes seem promising — however are dry, crumbly, and tasteless. That is no longer no doubt this sort of carrot cakes. The yogurt and carrots give the cake moisture, and the hint of cardamom makes it shine. We ended up adding the sugar in the frosting to model; while you salvage your frosting on the no longer-so-sweet aspect, it is best to mild carry out the identical. —The Editors

  • Test Kitchen-Licensed

  • Cake

  • 3/4 cup


  • 3/4 cup

    brown sugar

  • 2 teaspoons


  • 4


  • 4 cups

    carrots, shredded

  • 2 cups


  • 1 cup

    self-rising flour

  • 2 teaspoons

    baking powder

  • 1 teaspoon


  • 1/2 teaspoon


  • 1/2 teaspoon


  • 1

    orange, zest of

  • 3/4 cup

    vegetable oil

  • 3/4 cup

    yogurt, undeniable

  • Cream Cheese Frosting

  • 1/2 cup


  • 16 oz.

    cream cheese

  • 4 cups

    powdered sugar

  • 1 teaspoon


  • Pinch


  1. Cake
  2. In the bowl of mixer, with fling attachment, beat sugar and eggs till mild yellow. Add vanilla.
  3. In a neat bowl, mix flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat.
  4. Add flour combination, alternately with yogurt and oil, to egg combination. Dash easiest till valid mixed.
  5. Preheat oven to 325. Grease and flour two 9″ cake pans. Pour batter evenly into pans. Bake till golden, about 50-60 minutes. Allow to chill fully. Frost with Cream Cheese Frosting.
  1. Cream Cheese Frosting
  2. Cream butter and cream cheese. Add powdered sugar. Beat smartly. Add vanilla.

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