Carrot Cardamom Cake

Carrot Cardamom Cake | Playful Cooking

It’s been more than a year and half since I baked. I can’t even begin to tell you how much I have been missing it. Not that I would call myself a baker, but occasionally I just need to bake a cake! Ever since we moved back to India, we couldn’t really settle down in real sense and hence, buying an oven was last in our priority list. I sure did bake cake occasionally in microwave but we all know it’s not the same as oven baked. Last month, we just decided to go ahead and buy an oven. It’s a tiny one and my loaf pan barely fits in. It’s almost one-fourth the size of the oven we had in US. Nonetheless, it does the job and that’s fair enough deal for us.

Carrot Cardamom Cake | Playful Cooking

Carrot Cardamom Cake | Playful Cooking

Needless to say, my excitement was at heights and I bought several tiny baking pans. I wanted to share a cake recipe much earlier but then two disasters happened back to back. First time, the pretty pink beetroot cake batter turned into this unappetizing boring brown shade after baking. No clue why! And then the second time, I dropped the pan while taking it out of the oven. Seriously!

Carrot Cardamom Cake | Playful Cooking

Carrot Cardamom Cake | Playful Cooking

Carrot Cardamom Cake | Playful Cooking

Finally, I baked once again last week, a simple carrot with cardamom cake. Kept my fingers crossed the entire time it was baking. Thankfully, my luck favored this time. It looked pretty, moist and the color was perfect. I was extra careful to not drop it this time!

Carrot Cardamom Cake | Playful Cooking

Carrot Cardamom Cake

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


  • 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


  1. Preheat the oven to 180C/350F for 10 minutes and line a parchment paper in a loaf pan.
  2. Whisk egg with sugar in a mixing bowl. Pour oil and whisk until it’s smooth.
  3. In a separate bowl, mix flour with baking powder and baking soda. Sift the dry ingredients to the wet ingredients bowl and whisk again.
  4. Remove the seeds from the green cardamom and grind it using a mortar and pestle. Add it to the batter along with grated carrots. Give it a final mix.
  5. Pour the batter into the loaf pan and bake it for 45 to 50 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.

Carrot Cardamom Cake | Playful Cooking

Did you enjoy this Carrot Cardamom Cake? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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Comments are closed.

  • Bina
    March 3, 2016 at 6:59 AM

    Quick breads and cakes made in a loaf pan are my absolute favorite and this is truly beautiful, Kankana!! Cant wait to make this 🙂

  • Rafeeda
    March 3, 2016 at 8:06 AM

    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…

  • dixya
    March 3, 2016 at 8:20 AM

    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

  • Laura (Tutti Dolci)
    Laura (Tutti Dolci)
    March 3, 2016 at 9:26 AM

    What a lovely cake, the flavors are so scrumptious!

  • Pang {circahappy}
    Pang {circahappy}
    March 3, 2016 at 4:15 PM

    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

  • angiesrecipes
    March 4, 2016 at 12:36 AM

    I love the bakes flavoured with cardamom. This carrot cake turned out very beautiful.

  • Rakhee@boxofspice
    [email protected]
    March 4, 2016 at 9:31 AM

    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!

  • Cygnet Kitchen
    Cygnet Kitchen
    March 5, 2016 at 10:44 AM

    Hope you will be doing some more baking Kanaka, your carrot and cardamom cake looks and sounds gorgeous! x

  • Kimberly/TheLittlePl
    March 6, 2016 at 6:15 AM

    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 🙂

  • Betty
    May 8, 2016 at 9:11 AM

    Your photos are beautiful, and this cake looks so moist! Can’t wait to try it out!

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