Carrot Cake with Cardamom

By • January 29, 2011 • 7 Comments


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Author Notes: I have been cooking with cardamom a lot lately. Everything from cakes to soup! Enjoy this scrumptious cake!hollyshaner

Food52 Review: 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.
A&M

Serves 8-10

Cake

  • 3/4 cups sugar
  • 3/4 cups 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 cups vegetable oil
  • 3/4 cups yogurt, plain
  1. In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla.
  2. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat.
  3. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.
  4. Preheat oven to 325. Grease and flour two 9" cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

  • 1/2 cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • pinches salt(optional)
  1. Cream butter and cream cheese. Add powdered sugar. Beat well. Add vanilla.

Comments (7) Questions (2)

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18 days ago ghainskom

I made this cake without the frosting. Susbstituted the plain yogurt for vanilla yogurt and cut the sugar to 1/2 cup each. The cake was still quite sweet, but a keeper, definitely.

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7 months ago Frances Peets

Made this cake last night. Used a bunt pan instead and had to substituted sour cream for yogurt. The cake was a winner in our house. Not too sweet but jam-packed with subtle flavours. Opted for an iceless version and it was simply scrumptious! Thanks for the recipe.

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7 months ago Sallynana9

I've had a jar of cardomom in my freezer for at least 2 years. Do you think it's still good? It's so expensive to replace!

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9 months ago Slimfender

I don't have two round cake pans but I do have a square metal brownie pan. Could I cook the cake in that instead and keep the same temp and cooking time or do you have an adjustment suggestion?

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9 months ago Regine

Is shredded carrots same as grated carrots sold in supermarkets for salads, or should i process the grated carrots further in a food processor?

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about 3 years ago mosteff

This cake was insanely delicious. I admit I made what (I felt) were minor substitutions (turbinado for both sugars; 2 cups wheat flour for 2 cups white), but the result was unbelievable - rich without being heavy at all. The orange was a lovely addition and the tang of the yogurt made up for my not having added on the frosting. I will be sure to add the frosting for festive occasions. Will likely be a staple in my house. Thanks!!

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about 3 years ago TheWimpyVegetarian

Yum! Carrots and cardamom are a great combo!