Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: Carrot cake in its highest form.
WHO: Hollyshaner is from Florida and a food blogger at cinnamonslices.blogspot.com.
WHAT: A carrot cake with a ton of character.
HOW: Mix up your cakes, whip up your icing, layer, and slice.
WHY WE LOVE IT: Some carrot cakes seem promising -- but are dry, crumbly, and tasteless. This is not one of those 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 taste; if you prefer your frosting on the not-so-sweet side, you should do the same.
Carrot Cake with Cardamom by hollyshaner
Serves 8 to 10
Cake
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
4 eggs
4 cups carrots, shredded
2 cups flour
1 cup self-rising flour
2 teaspoons baking powder
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 orange, zest of
3/4 cup vegetable oil
3/4 cup yogurt, plain
Cream Cheese Frosting
1/2 cup butter
16 ounces cream cheese
4 cups powdered sugar
1 teaspoon vanilla
Pinches salt (optional)
See the full recipe (and save and print it) here.
Photo by James Ransom
Written by: Food52
Popular on Food52
5 Comments
See what other Food52 readers are saying.