Carrot Cake with Cardamom

By • January 29, 2011 19 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
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.
The Editors

Serves 8-10


  • 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
  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.

More Great Recipes: Carrot Cakes|Vegetables|Cakes|Desserts

Topics: Cake

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Comments (19) Questions (2)


7 months ago Detrishious

I just made this recipe, but gluten- free. I tweaked it here and there but it turned out perfect. I doubled the recipe (cake for home and cupcakes for kids lunches) but did not double the sugar.
I also used 3/4 evoo and 3/4 cup melted butter. I used 3/4 cup of yogurt and 3/4 milk (next time I will try butter milk)
I made my own self rising flour as I did not have any.
I separated eggs and folded in whipped whites at the end.
I think chopped fresh pineapple might be a great addition to the recipe as it goes so well with cardamom.
Thanks for the recipe/inspiration!


7 months ago Detrishious

3/4 cup evoo*


9 months ago Ida-Maria Skavhaug

I love the flavours in this cake (being Scandinavian I embrace anything recipe with cardamom!), but when I make it again it will be with less carrot. I grated the carrots finely, but the batter just seemed too thick and although the cake rose a fair bit in the oven, the consistency is still a little too dense for my liking...


10 months ago Hina Khokhar

A lot of people are complaining about this cake not rising. I haven't made it yet but I'm thinking, shouldn't the addition of yogurt call for some baking soda? I think the acidic yogurt might be inactivating the baking powder.


9 months ago Ida-Maria Skavhaug

I used baking soda and it rose, but not much... I wonder if it is the amount of carrot that is making the batter so heavy..?


11 months ago Tiger Lilly

I made it last night because it really looked delicious. I used a bunt pan and didn't make any frosting. The taste was nice, but it did not rise at all and the texture was like rubber. No idea why that happened. :-(


11 months ago mosteff

I've also had the same problem the last time I made the cake. I couldn't figure out why it didn't rise. It was such a disappointment because it worked and was wonderful several times for me but now I'm afraid to make it again.


11 months ago Cindy

I'm stumped, Tiger Lily, why you had this problem. Except for the time of grating the carrots, this cake takes me 5 min start to oven. My eggs are room temp and I even use olive oil which is heavier because I don't use veggie oil anymore. Last time I made this cake I made a mistake and grated the carrots too thick which you would have thought the extra weight of the heavier carrots would have weighed the cake down, but it didn't, still perfect and delicious. Wish I had a more definitive answer for you but you must have done something wrong. Don't give up. Try it again.


11 months ago Cindy

I only use White Lily self rising flour and fresh aluminum free baking powder. Could that have been your problem? And warm organic eggs. Maybe that's why mine rose so high. Just an idea.


about 1 year ago snowmoonelk

My cake did not rise one iota! Never mind, it looks ok and smells delicious...


about 1 year ago Cindy

Wow, just made this cake, a...mazing. I shared it with the entire neighborhood RUkidding me, no way would I allow this whole cake in my fridge. I've made so many carrot cakes in my lifetime, using crushed pineapple, nuts, coconut, even using baby food carrots, they were all good and I tired of them quickly. Now THIS is a cake. Mild, delicious, great subtle flavorings, a masterful recipe. Puts every carrot cake I ever made to shame. God, I love this site.


over 1 year ago theletterc

I halved the recipe, made my own "self-rising flour" and made these as cupcakes. Advice for anyone doing the same: Fill the muffin tin generously! I erred on the side of caution, and this batter didn't rise a lot so I have some excess liner space. Not a big deal, but yeah.


over 1 year 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.


almost 2 years 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.


almost 2 years 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!


about 2 years 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?


about 2 years 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?


over 4 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!!


over 4 years ago TheWimpyVegetarian

Yum! Carrots and cardamom are a great combo!