This Carrot Cardamom Cake is utterly simple, one bowl cake recipe that you will love to bake all year round! Winter carrots are delicious sweet and the flavor of fresh cardamom when mixed together makes this cake so perfum-y. I like to keep it simple without frosting, but you can definitely elevate it with cream cheese frosting or any other frosting of your choice.
The combination of carrot with cardamom is very common in Indian cuisine, and we use it in different form of dessert like Gajar Halwa and winter drinks too.
Tea Cakes are my fav, and I grew up eating a lot of those, baked by Ma. She has a standard measurement and that is what I use for most of my cakes too. This particular one with carrot and cardamom is utterly easy, and the texture comes out fluffy and soft.
Carrot - I had made this carrot using the famous winter red carrots from Delhi. It definitely elevates the taste and color of the cake. But regular orange carrot works great too and that is what I use all year round.
Cardamom - The main flavor for this cake is cardamom and instead of using the store bought powder. I grind some fresh green cardamoms in my spice grinder and then strain it, so I get just the powder. Save the green husk for Masala Chai
Eggs - I use three eggs to one loaf cake. If you want to make the cake eggless, you can substitute eggs with 1 cup thick yogurt. The texture will be a little different when you use yogurt as compared to eggs. You can try the same recipe that I used for my Eggless Tutti Frutti Cake and Eggless Chocolate Cake
All Purpose Flour - I like to use all purpose flour or cake flour for all my cake recipes. But you can definitely make the same cake using wheat flour too. Again, the texture and taste will be a little different based on what flour you use.
Baking Powder and Baking Soda - You need both baking powder and baking soda to prepare this cake.
Oil - I use olive oil or vegetable oil to make this cake. You can use softened butter too. However, using oil definitely creates a very light, fluffy texture to the cake.
Sugar and Salt - You need regular white sugar, but you can use brown sugar too or jaggery. If you use brown sugar or jaggery, the color will definitely change to darker brown instead of the yellow-orange that you see in my pictures here. A tiny pinch of salt always helps to balance the flavor in all the cakes and desserts.
The exact measurement of the ingredients in mentioned in the recipe card below.
Steps to prepare Carrot Cardamom Cake
- Grate the carrot. You can choose to use smaller holes to grate or the bigger ones.
- Crack the eggs in a mixing bowl and add the sugar too. Then whisk until it looks smooth.
3. Pour the oil to the bowl. You can use melted butter too.
4. Whisk again until it's all incorporated into a smooth texture.
5. Whisk all the dry ingredients (flour, baking powder, baking soda and salt)
6. This time discard the whisk and using a rubber spatula fold the batter. This step of using rubber spatula instead of whisk creates a beautiful fluffy texture of the cake.
7. Add the grated carrot.
8. Grind the cardamoms and strain just the powder to the mix. And then fold everything to form the cake batter.
9. Grease a loaf pan with oil and dust a little flour. Pour the batter and bake in preheated oven.
10. Let the cake cool down to almost room temperature and then slice the cake!
Here are few more cake recipes you might enjoy
As you can see, it is a very effortless, easy cake to bake. Even if you never baked before, you can easily make this cake, and it turns out delicious every time. It's light, fluffy and very satisfying with tea or coffee.
Yes you can. You can substitute the eggs with 1 cup thick yogurt. Make sure to whisk the yogurt nicely with sugar and oil to get that light, fluffy texture of the cake.
Grating carrots can be time taking, I know. So you can definitely use boiled carrots, but keep in mind that the overall texture will be a little different, and you might not get the orange color of the cake.
Once cooled completely, you can store the cake in the freezer for months long. In refrigerator, it will stay good for a week. On cold days, you can definitely keep the cake at room temperature too, but not for more than 2 days.
You can do a very simple whipped cream flavored with more cardamom. You can use the regular cream cheese frosting that goes well with any carrot cake.
Carrot Cardamom Cake
- 3 eggs
- 1 cup sugar
- ¾ cup vegetable oil
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 7 to 8 green cardamoms
- 1 cup grated carrot
- Preheat the oven to 180C/350F and grease a loaf pan with oil. Also dust flour on the pan and keep aside to be used later.
- Whisk egg with sugar in a mixing bowl. Pour oil and whisk until it’s smooth.
- In a separate bowl, mix flour with salt, baking powder and baking soda. Sift the dry ingredients to the wet ingredients bowl.
- Using a rubber spatula, fold the dry ingredients to make the cake batter. Folding the flour creates a delicate, fluffy texture of the cake.
- Add the grated carrot to the mixing bowl. Then grind the cardamom and sift it separately to the mixing bowl. You can use cardamom powder too.
- Fold everything once again.
- Pour the batter into the loaf pan and bake it for 55 minutes, or until the cake is baked though. Insert a knife in the center of the cake and if it comes out clean, it’s ready.
- Let the cake rest in the pan for 5 minutes, before you take it out, and then let the cake cool down completely to room temperature before you slice.
Your photos are beautiful, and this cake looks so moist! Can't wait to try it out!
It looks so moist and delicious. It was worth the wait. Third time lucky by the sounds of it 😉
Thanks for sharing this lovely recipe and these gorgeous photos. I look forward to seeing many more cakes on the blog from now on 🙂
Hope you will be doing some more baking Kanaka, your carrot and cardamom cake looks and sounds gorgeous! x
I absolutely hear you on the disasters putting you off. Early on in my baking I had like the worst disaster! I didn't bake for 6 months! But I guess its all in our heads... because look how beautiful this cake turned out! I love the flavours. Beautiful!
I love the bakes flavoured with cardamom. This carrot cake turned out very beautiful.
Haven't you heard it's not the size of the oven, it's the 'baker' that counts? This post of yours has proven it perfectly. Fantastic photos as always, Kankana. Love Love Love
Laura (Tutti Dolci)
What a lovely cake, the flavors are so scrumptious!
yayyyy i want to buy my mom an oven too..i did not grow up with oven in Nepal so every time I go home, I want to bake something for them (or my mom will try it in the microwave) - its not the same. i love how moist and lovely this cake looks..yummm
I love carrot cake, it reminds me of my mom... 🙂 I am wondering how you stayed without baking for a year... I need to bake something every week! Hehe... but like you said, when we are trying to settle in we somehow want to focus on the other things...
Quick breads and cakes made in a loaf pan are my absolute favorite and this is truly beautiful, Kankana!! Cant wait to make this 🙂