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Indulge in the perfect blend of spices and sweetness with this carrot Cake with Cardamom Frosting. A gluten-free delight that’s moist, flavorful, and topped with a creamy, aromatic frosting.
Growing up, my grandmother’s kitchen was always filled with the warm scent of cinnamon and cardamom. This arrot Cake with Cardamom Frosting is my homage to her, combining traditional flavors with a gluten-free twist.
Get ready to embark on a culinary journey that will tantalize your taste buds and fill your home with irresistible aromas.
What to Expect
- Time: Approximately 1 hour (plus cooling time)
- Difficulty: Intermediate
Before You Begin
Ensure all your ingredients are at room temperature, especially the cream cheese and butter for the frosting. This will make mixing easier and result in a smoother texture.
Ingredients You’ll Need
| For the Cake | Quantity |
|---|---|
| Olive oil, divided | ¾ cup plus 1 teaspoon |
| Granulated sugar, divided | 1 cup plus 1 tablespoon |
| Large eggs | 4 |
| Large egg yolk | 1 |
| Sour cream | ½ cup |
| Pure vanilla extract | 1 tablespoon |
| All-purpose gluten-free flour | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Ground cardamom | 2 teaspoons |
| Ground nutmeg | ¼ teaspoon |
| Ground cloves | ¼ teaspoon |
| Salt | ½ teaspoon |
| Finely grated carrots | 2½ cups |
| Golden raisins | 1 cup |
| For the Frosting | Quantity |
| Cream cheese, softened to room temperature | 12 ounces |
| Unsalted butter, softened to room temperature | 4 ounces |
| Powdered sugar | 1⅓ cup |
| Milk | ¼ cup |
| Pure vanilla extract | 2 teaspoons |
| Ground cardamom | 2 teaspoons |
Step-by-Step Guide
- Preheat and Prepare Pans: Preheat your oven to 350°F and adjust a rack to the center. Use a pastry brush to coat the bottom and sides of 2 round (9 x 3 inch) cake pans with 1 teaspoon of the olive oil. Sprinkle each oil-coated pan evenly with about ½ tablespoon of the sugar.
- Make the Batter: In a large mixing bowl, combine the remaining ¾ cup of oil with the remaining 1 cup of sugar. Whisk in the eggs and egg yolk until smooth. Add the sour cream and vanilla, whisking until smooth. In another large mixing bowl, combine the flour, baking soda, cinnamon, cardamom, nutmeg, cloves, and salt. Mix to blend. Use a large rubber spatula to mix the dry ingredients into the wet ingredients, then fold in the carrots and raisins.
- Bake: Pour the batter into the prepared cake pans. Place the cake pans on baking sheets and bake in the preheated oven until set and golden, about 45 minutes.
- Cool: Let the cakes cool in the pans for about 10 minutes, then loosen the edges with a dull knife. Invert each cake onto a cooling rack and let them cool completely to room temperature.
- Make the Frosting: Add the cream cheese and butter to a medium-sized mixing bowl and blend on high until smooth. Add the powdered sugar, about half at a time, and mix to blend. Then add the milk, vanilla, and cardamom, mixing one last time to blend everything together.
- Assemble the Cake: Once the cakes are 100% cooled, invert one of them onto a serving platter. Spread about ⅓ of the frosting on the top of the inverted cake, then carefully place the other cake on top. Add the remaining frosting to the top and sides of the cake, using gentle pressure.
- Refrigerate Briefly: Refrigerate the frosted cake for about 30 minutes before slicing.
Pointers for Perfection & How to Store
For a perfectly moist cake, ensure you do not overbake it. The cakes are done when they no longer jiggle and the tops begin to crack slightly. To store, keep the carrot Cake with Cardamom Frosting in an airtight container in the refrigerator for up to 5 days. For more delicious recipes, check out this Gluten Free Carrot Cake Recipe.
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Carrot Cake with Cardamom Frosting
- Total Time: 275
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Gluten-Free Carrot Cake with Cardamom Frosting is nothing short of spectacular. Filled with warming spices, sweet carrots, and golden raisins, this is a lovely celebration cake for any occasion. The cake is moist and rich, perfectly complemented by a tangy, aromatic cream cheese frosting spiced with cardamom.
Ingredients
— The Cake —
¾ cup plus 1 teaspoon olive oil, divided
1 cup plus 1 tablespoon granulated sugar, divided
4 large eggs
1 large egg yolk
½ cup sour cream
1 tablespoon pure vanilla extract
2 cups all-purpose gluten-free flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
2½ cups finely grated carrots
1 cup golden raisins
— The Cardamom Frosting —
12 ounces cream cheese, softened to room temperature
4 ounces unsalted butter, softened to room temperature
1⅓ cup powdered sugar
¼ cup milk
2 teaspoons pure vanilla extract
2 teaspoons ground cardamom
Instructions
1. Preheat & Prep: Preheat the oven to 350°F (175°C). Coat two 8-inch round cake pans with 1 teaspoon of the olive oil and sprinkle evenly with 1 tablespoon of the granulated sugar.
2. Mix Wet Ingredients: In a large mixing bowl, whisk together the remaining ¾ cup olive oil, the remaining 1 cup sugar, eggs, egg yolk, sour cream, and vanilla extract until smooth.
3. Mix Dry Ingredients: In a separate large bowl, combine the gluten-free flour, baking soda, cinnamon, cardamom, nutmeg, cloves, and salt. Whisk to blend.
4. Combine: Fold the flour mixture into the wet ingredients until just combined. Gently fold in the grated carrots and golden raisins.
5. Bake: Pour the batter evenly into the prepared pans. Bake for about 45 minutes, or until the tops are set and no longer jiggle. A toothpick inserted into the center should come out clean.
6. Cool: Let the cakes cool in the pans, then invert them onto a wire rack to cool completely to room temperature before frosting.
7. Make Frosting: In a medium mixing bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar about half at a time, mixing to blend. Finally, mix in the milk, vanilla, and ground cardamom until creamy and spreadable.
8. Assemble: Frost the completely cooled cakes and serve.
Notes
Cooling: The key to this recipe is making sure the cake cools completely before adding the frosting, otherwise it may melt.
Pan Prep: Coating the pans with olive oil and sugar instead of flour gives the crust a lovely texture.
Make Ahead: You can bake the cake layers a day in advance; wrap them tightly in plastic wrap and store at room temperature.
Storage: Store the frosted cake in the refrigerator due to the cream cheese frosting.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45
- Sodium: 310
- Fat: 35
- Saturated Fat: 14
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 95
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute regular all-purpose flour if you do not need the cake to be gluten-free.
- Can I omit the raisins?
- Absolutely, you can leave out the raisins or substitute them with chopped nuts or dried cranberries.
How can I make this cake vegan?
You can use flax eggs, vegan sour cream, and vegan cream cheese and butter substitutes.
Dig In & Enjoy!
This carrot Cake with Cardamom Frosting is a delightful treat that combines the warmth of spices with the sweetness of carrots and cream cheese frosting. Perfect for any occasion, it’s sure to become a favorite in your household. For more delicious ideas, follow me on Pinterest.