Cardamom Carrot Cake Recipe
Classic carrot cake with a twist, cooked with fresh ginger, topped with a buttery, lemon, orange, cardamom cream cheese frosting that's to die for. Served with in house sorbet of the day.
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Ingredients
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Cake
Cardamom Lemon-Orange Cream Cheese Frosting
Finish & Serving
Method
Cake
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan or two 8-inch pans with parchment paper; grease sides lightly.
- 2
Mix dry ingredients
In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp ground cinnamon, 1 tsp ground cardamom, and 1/2 tsp fine sea salt until evenly combined. Set aside.
- 3
Mix wet ingredients
In a large bowl whisk or use a stand mixer on low: 1 cup granulated sugar and 3/4 cup packed light brown sugar with 3/4 cup vegetable oil until smooth. Add 3 large eggs one at a time, mixing until incorporated. Stir in 2 tsp vanilla extract, 2 tbsp grated fresh ginger, and 1/2 cup buttermilk until combined.
- 4
Combine wet and dry
Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain. Do not overmix.
- 5
Add carrots and mix-ins
Using a spatula, fold in 3 cups finely grated carrots, 3/4 cup chopped walnuts (if using), and 1/2 cup raisins (if using) until evenly distributed.
- 6
Bake
Pour batter into prepared pan(s), smoothing the top. Bake on the center rack 30–40 minutes for two 8-inch pans (or 45–55 minutes for one 9-inch pan), or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking if your oven has hot spots.
- 7
Cardamom Lemon-Orange Cream Cheese Frosting
- 8
Soften and beat fats
In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 1/2 cup room-temperature unsalted butter on medium speed until pale, about 1 minute. Add 8 oz cream cheese (cold or slightly softened) and beat low until combined and smooth, about 1–2 minutes; scrape down the bowl.
- 9
Add flavoring
Add 1 tbsp fresh lemon zest, 1 tbsp fresh orange zest, 1 tbsp fresh lemon juice, 1 tbsp fresh orange juice, 1/2 tsp ground cardamom, and 1/4 tsp fine sea salt. Beat on low briefly to incorporate.
- 10
Incorporate sugar and chill
With the mixer on low, gradually add 3 cups sifted confectioners' sugar about 1/2 cup at a time until smooth and fluffy. Increase speed to medium and beat 30–45 seconds more to achieve a light texture. Taste and adjust: add up to 1/4 cup more sugar if too soft or an extra teaspoon lemon juice if you prefer more brightness. If frosting is too soft, chill 15–20 minutes to firm slightly before using.
Finish & Serving
- 11
Assemble
If using two layers, level tops if needed. Place first layer on a serving plate, spread about one-third of the frosting evenly over the top, then set second layer on top. Use remaining frosting to crumb-coat the cake (a thin layer), refrigerate 15 minutes, then apply a final smooth layer of frosting using a spatula or offset knife.
- 12
Garnish
Sprinkle 1/4 cup extra chopped pistachios or walnuts around the top edge and/or center. Decorate with fresh orange or lemon slices or candied orange peel if desired.
- 13
Serve with sorbet
Slice cake and serve each slice with about 6 oz in-house sorbet of the day on the side (store-bought equivalent portioning ~1/2 cup). The cold, bright sorbet complements the warm spices and creamy frosting.
- 14
Storage
Store remaining cake covered in the refrigerator for up to 4 days. Bring to room temperature 20–30 minutes before serving for best flavor and texture. Sorbet should remain frozen until plating.