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  • Writer's pictureRobyn Nicole

Cardamom Carrot Cake

Cardamom has started to creep its way into my favorite spice list. In September I had a mind blowing cardamom bun experience at Juno Bakery during my trip to Copenhagen. That was followed up by a cardamom coffee from Hampton Chutney shortly after my return to the states. Cardamom wasn't even on my radar before. It wasn't a spice that was used in my mothers kitchen. I guess it didn't pair well with meatloaf and boxed Velveeta Mac and cheese.

I was trying to brainstorm a fun dessert for easter (while sipping my cardamom coffee) and the thought popped into my head to try adding a little cardamom in my carrot cake frosting. The result was outstanding. Carrot cake will never be the same for me. I hope you enjoy it at much as I do.



  • 2 cups AP flour

  • 2 tsp baking powder

  • 2 tsp baking soda

  • 2 tsp cinnamon

  • 2 tsp ground ginger

  • 1 tsp allspice

  • 1 tsp nutmeg

  • 1 tsp cardamom

  • 3 cups grated carrots

  • 1/2 cup rough chopped pecans

  • 1/2 cup rough chopped walnuts

  • 1/2 cup raisins

  • 2 cups white sugar

  • 1 cup vegetable oil

  • 4 eggs

  • 1 tsp vanilla bean paste


  • 16 oz cream cheese

  • 1 stick unsalted butter

  • 1/2 lb powdered sugar

  • 1 tsp cardamom

  • 2 tsp vanilla bean paste

Garnish (optional)

  • toasted cocounut

  • edible flowers


Preheat your oven to 325.

Combine the sugar and oil in a mixer with the paddle attachment and beat until smooth. Add eggs one at a time until fully incorporated and add vanilla bean paste. Add vanilla bean paste, nuts, carrots, and raisins and mix slowly until just incorporated. Sift all dry ingredients together in one bowl. Add to carrot mixture and mix slowly until just combined.

Divide the batter into two greased spring form pans, (you can use cake pans) and place in the center rack of your oven. It should take about 40 minutes. Check the center with a cake tester to make sure its cooked throuroughy. It should rise condsiderably, so don't pour over the center of your pan.

For the icing, combine all ingredients in a mixer with a paddle attachment. Make sure the butter and cream cheese are at room temperature. Beat until completely smooth and store at room temperature.

When the cake is cool, ice and garnish to your liking. I like to leave the sides un-iced. If you decide to go that route, you have to eat the cake within a few hours, so the sides don't dry out. To avoid this, just wrap sides in plastic wrap until you're ready to serve.

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