Cardamom Spiced Carrot Cake with Ginger Frosting

This recipe is a vegan and gluten-free twist on carrot cake with a ginger frosting. It’s light, healthy, and flavorful!

Cardamom Spiced Carrot Cake with Ginger Frosting is a deliciously sweet, moist cake that will make your mouth water. Read more in detail here: cardamom carrot cake.

What could be more delicious than carrot cake? The finest cake you’ll ever eat: cardamom carrot cake with cream cheese frosting and a salted caramel drizzle. It’s zingy, juicy, and really delicious!

Carrot Cake with Cardamom Spice

If you know me, you know how much I love carrot cake. As in, it’s my favorite birthday cake and pretty much the only dessert I can eat indefinitely. Carrot cake is something I could eat all day every day. Tender, moist, savory, and oh very delicious. And I think this cardamom carrot cake is much better than my mother’s traditional carrot cake.

Don’t tell her, please.

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What is carrot cake with cardamom?

Carrot cake with cardamom is a traditional carrot cake with a good dose of cardamom. Plus, we stuffed this cake with shredded coconut and used coconut oil instead of conventional oil for a toasted, coconut-y note to round out the taste. The end product is a very warm and spicy cake.

You’re in for a great treat when you top it all off with a luscious cream cheese frosting.

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Carrot cake with cardamom spiced tips

Although this carrot cake recipe with ginger icing is simple to prepare, there are a few things to bear in mind:

  • Use unsweetened coconut – Make sure your shredded coconut doesn’t have any sugar added to it by looking at the ingredients list. If you make this recipe using sweetened coconut, the texture will be wrong and it will be much too sweet.
  • Use room temperature ingredients – You’ll need room temperature ingredients for both the carrot cake layers and the cream cheese ginger icing. The ingredients should be at room temperature to ensure that the cake layers bake uniformly. When creating frosting, the butter and cream cheese must be warm enough to whisk into a light and fluffy consistency.
  • Leave plenty of time for the cake layers to cool before icing — When creating this spiced carrot cake, allow enough of time for the cake layers to cool fully before frosting. You’ll end up creating a mess if you attempt to frost a warm cake!
  • While this is a naked cake, don’t scrimp on the icing between the layers. Between the carrot cake layers, spread a sufficient quantity of frosting so that each piece has a mouthful of the creamy ginger frosting.

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How do you keep carrot cake fresh?

If you’re anything like me, you won’t have much of this cake left over, but you can always freeze your carrot cake for later. In an airtight container, plastic bag, or cake dome, this cake can keep for up to 10 days in the fridge. Because of the cream cheese frosting, we suggest refrigerating your cake after it’s frosted!

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XO!

Print

A stunning cardamom-spiced carrot cake with a decadent ginger cream cheese icing and a drizzle of caramel on top. DROOL.

  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 1 hour total time
  • Yield: 20 servings (one time)
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 1 hour total time
  • Yield: 20 servings (one time)
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • 15-minute prep time
  • 30 minutes to prepare
  • 1 hour total time
  • Yield: 20 servings (one time)
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

To assemble the cake

  • a third cup of sugar
  • 3/4 cup melted coconut oil
  • 3 big room-temperature eggs
  • a quarter cup of milk
  • vanilla extract (two tablespoons)
  • 2 cups flour (all-purpose)
  • 3 tablespoons powdered baking soda
  • 1 teaspoon cardamom, freshly ground
  • 1/2 teaspoon ginger powder
  • a quarter teaspoon of cinnamon
  • 1 teaspoon kosher salt
  • 2 cups carrots, shredded
  • 34 cup shredded unsweetened coconut

To caramelize the sugar

  • 1/2 cup sugar (granulated)
  • 3 tablespoons room temperature butter
  • 1 quart thick cream

To make the icing

Instructions

make the cake

  1. Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Grease and line three 6′′ cake pans with parchment paper.
  2. Combine the sugar, coconut oil, eggs, milk, and vanilla extract in a large mixing bowl.
  3. Combine flour, baking powder, cardamom, ginger, cinnamon, and salt in a separate basin. Fold the dry ingredients into the wet components until they are largely mixed.
  4. Combine the carrots and shredded coconut in a mixing bowl. 1 1/3 cup batter per pan; equally distribute batter into prepared pans.
  5. Bake the cakes for 30 minutes, or until a knife inserted in the middle comes out clean. Allow for thorough cooling before icing.

make the caramel

  1. While the cake is baking, make the caramel. Heat the sugar in a medium saucepan over medium-low heat for approximately 5 minutes. Stir the sugar with a spatula from time to time to ensure it reaches the bottom of the pan.
  2. Remove the sugar from the fire as soon as it has completely melted and become a medium gold color, and mix in the butter. The mixture will erupt in a flurry of bubbles. Stir the butter and sugar together with your spatula until they are totally melted.
  3. Pour in the heavy cream next. Stir everything together with your spatula until it’s all blended. Return to the burner for another 30 seconds, stirring constantly. Remove from the fire and set aside for 15 minutes to cool.

prepare the icing

  1. To create the frosting, whisk the butter and cream cheese for 1 minute on high speed in a standing mixer. Reduce the speed to low and stir in the powdered sugar, ginger, salt, and vanilla essence until well incorporated.
  2. Place the first layer of cake on a cake stand and cover generously with 1/2 cup frosting. Spread out to the edges and smooth evenly. Continue with the second and third layers.
  3. Apply the remaining frosting on the sides of the cake, then smooth it out with a cake scraper or a flat cake knife around the edges.
  4. Use a fork to assist remove drippy parts down the cake as you pour caramel around the outer crown of the cake. SERVE!

Carrot cake, spiced carrot cake, carrot cake with cardamom

More cake recipes are available at:

Cinnamon Cream Cheese Frosting on Pumpkin Carrot Cake

Cake with peanut butter and chocolate stout

The Best Chocolate Blackout Cake You’ll Ever Have

Mocha Layer Cake with Super Fudgy Fudgy Fudgy Fudgy Fudg

Cake with Chocolate Chips

Original Article:

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Carrot Cake with Cardamom

This weekend, Alex and I had a fantastic date night. Charred leeks with romesco, vegetable carpaccio, roasted cauliflower with lemon tahini, grilled octopus, and more were among the dishes we sampled. We still returned home, sat at the kitchen counter, and ate this cardamom spiced carrot cake straight off the cake stand after all that excellent meal.

My guy, oh how I adore him.

In a previous life, I wanted to be a wedding cake decorator. Or at the very least, create them. This one appeals to me. It made my day to put this together, layer by layer, only a few hours before we devoured it. Of course, there was plenty of spatula licking (half the pleasure of cake decorating), but that’s beside the point. Is it the case…

My favorite cakes are naked cakes, or cakes with very little icing on the exterior. They are incredibly simple to manufacture, despite their magnificent appearance. You can create a naked cake if you can scrape icing off a cake. I used three 6′′ cake rounds to make this cake. It’s become my new favorite size for baking a cake. Your cake will appear like it belongs in a cake museum. Total adoration.

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Watch This Video-

Cardamom cake is a type of cake that uses ground cardamom as its primary flavoring. It is typically served with ginger frosting, but can also be served with cream cheese or cream. The carrot cake recipe makes use of carrots, sugar, eggs and flour to create a moist and flavorful cake. Reference: cardamom cake.

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