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  • Writer's pictureRobyn Nicole

Cardamom Carrot Cake

Updated: Feb 25

Embarking on a culinary adventure often leads to unexpected discoveries, and for me, cardamom has become a delightful revelation. From a transcendent cardamom bun experience in Copenhagen to savoring its aromatic essence in a comforting cup of coffee back home, this spice has woven its way into my culinary repertoire with undeniable flair. It's a far cry from the staples of my childhood kitchen, where meatloaf and boxed Velveeta Mac and cheese reigned supreme. As Easter approached, I found myself pondering a new twist for dessert, all while indulging in the rich flavors of cardamom-infused coffee. The idea struck me: why not incorporate a hint of cardamom into my beloved carrot cake frosting? The result surpassed all expectations, transforming the classic carrot cake into a sublime symphony of flavors. For me, carrot cake will never be the same again. I invite you to join me on this flavor-filled journey and experience the joy of cardamom-spiced indulgence.



  • 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. 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 leave plenty of room.

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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