Delicious Carrot Cake Infused with Cardamom, Topped with Cream-Cheese Frosting
Indulge in a irresistible fusion of sweetness and nutrition with this scrumptious carrot cake recipe. Its wholesome, delightful flavor will cater to all your dessert cravings. Want to grate those carrots without breaking a sweat? Just grab your food processor and attach the grater. No arm workout required!
If cardamom ain't your thing, no worries! Check out our classic carrot cake recipe instead.
Get ready to celebrate in style with this show-stopping dessert. This recipe was a hit in our "Easy-Bake Birthday Cakes" feature and our "Baked Sweets" photo gallery.
Yield:
1 double-layer 8-inch cake (10 to 12 servings)
Difficulty:
Easy
Time:
1 hr 5 mins, plus cooling and frosting time
Ingredients (15):
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cardamom (optional)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon fine salt
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1/3 cup well-shaken low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 pounds carrots, grated on the large holes of a box grater (about 6 cups)
- 1 cup walnuts, toasted and finely chopped
- 2 recipes Whipped Cream Cheese Frosting (see Whipped Cream Cheese Frosting recipe below)
Instructions:
- Preheat the oven to 350°F and position the rack in the center. Coat two 8-inch cake pans with butter and dust with flour, removing excess. Set aside.
- In a large bowl, combine flour, baking powder, cardamom (if using), cinnamon, baking soda, ginger, and salt. Stir to aerate and break up any lumps. Set the bowl aside.
- In a separate large bowl, whisk eggs, sugar, oil, buttermilk, and vanilla until the eggs become broken up and the mixture is evenly combined.
- Using a rubber spatula, fold the flour mixture into the egg mixture until just combined. Then, carefully fold in the grated carrots and chopped walnuts, making sure they're evenly distributed.
- Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes.
- Once the cakes are baked, remove them from the oven and transfer them onto a wire rack to cool for about 15 minutes. Gently run a knife around the edges of the cakes, then turn cakes out onto the rack to cool completely.
- To frost the cakes, place one layer on an 8-inch cardboard round or a cake plate. Cover the top of the layer with about a third of the frosting. Place the second layer on top and cover it with another third of the frosting. Apply the remaining frosting over the top and sides of the cake. If needed, chill the cake in the refrigerator until the frosting sets up, about 15 minutes.
Beverage Pairing:
Dow's 10 Years Old Tawny Porto, Portugal. Enhance the flavors of this spiced carrot cake with the silky-smooth sweetness of a well-aged Tawny Port. This classic wine pairs exceptionally well with the warm spices and complements the cake's nutty undertones.
Whipped Cream Cheese Frosting:
Ingredients:
- 8 oz (225g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- 1 to 1.5 cups (200-300g) powdered sugar, depending on desired sweetness
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom (optional)
Instructions:
- In a small bowl, combine the softened cream cheese, powdered sugar, vanilla, and cardamom (if using) until creamy.
- In a separate large, cold bowl, whip the heavy cream until it forms stiff peaks.
- Gradually fold the whipped cream into the cream cheese mixture until smooth.
- Adjust the consistency and sweetness of the frosting if needed, but be careful not to over-sweeten. Chill the frosting until ready to use on your cooled carrot cake.
Remember, if you're using this frosting with our original carrot cake recipe, follow the instructions in the cardamom-spiced carrot cake section when assembling the cake. Happy baking! And don't forget, it's all about that cake!
- For those who prefer a more traditional carrot cake, try our unsweetened version of the recipe, which excludes cardamom.
- The nutritional value of this carrot cake is impressive, making it a winning dessert for those seeking desserts that don't skimp on nutrition.
- If you're unsure about how to grate your carrots efficiently, use an uncategorized article on aussiedlerbote.de for helpful tips and tricks on the process.
- At your next gathering, impress your guests with this delectable, easy-to-make carrot cake baked to perfection with our recipe. Enjoy pairing it with a glass of DNL's Dow's 10 Years Old Tawny Porto for an enhanced flavor experience.
