• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mirchi Tales logo
  • Pakistani Recipes
  • Pantry Guide
  • Recipe Index
  • About
menu icon
go to homepage
  • Pakistani Recipes
  • Pantry Guide
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Pakistani Recipes
    • Pantry Guide
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Mirchi Tales » Recipes

    Cardamom Carrot Cake with Cardamom Cream Cheese Frosting 

    Published: Oct 20, 2019 · Modified: Jul 1, 2022 by Kiran

    Jump to Recipe Print Recipe

    Classic carrot with a spicy twist! This cardamom carrot cake with a cardamom cream cheese frosting is the BEST carrot cake ever. It’s easy to make, the cake is super soft and delicious, and the cream cheese frosting with a sprinkle of pistachios on top is what gives it that ‘wow’ factor!

    I still remember the first time I had carrot cake at a friend’s place. I was super skeptical at the idea of a vegetable in a cake, but the first bite was a revelation. The carrots had just about melted into the cake; it was sweet but not sugary sweet. The texture and crumb was super soft, and that tangy creamy cheese frosting on top complemented the cake so well. Super delicious!

    As much as I loved the recipe, I felt it needed a little something. So I decided to add a South Asian twist to the classic carrot cake with a hint of spice in the form of cardamom, and crunch by adding pistachios. Read on ahead for my recipe for carrot cake spiced with cardamom, iced with a cardamom cream cheese frosting, and topped with pistachios.

    Cardamom spiced carrot cake cut into slices on a chopping board.
    Cardamom spiced carrot with a cardamom cream cheese frosting, topped with pistachios.

    This cardamom spiced carrot cake recipe is super versatile - make it into a layer cake or cupcakes (just double the frosting). My favorite way to make it is in a slab format in a 13 x 9 inch brownie pan with a thick layer of the cream cheese frosting on top. Cut it into slices and enjoy with a cup of tea or coffee, serve it a brunch, or at a dinner party.

    Jump to:
    • Why this recipe works
    • Cake Ingredients
    • Frosting Ingredients
    • Instructions - for the cake
    • Instructions - for the frosting
    • Storage
    • Freezing
    • Expert Tips
    • 📖 Recipe

    Why this recipe works

    This recipe works because of how well the flavors and components are balanced together.

    The spiced carrot cake itself is super soft, and melts in the mouth with the pistachios and almonds adding crunch and texture. The use of cardamom adds a hint of warmth and spice to the carrot cake and brings out the sweetness of the carrots. The cardamom cream cheese frosting is rich, creamy, and zingy balancing out the softness in the cake. Crushed pistachios on top of the frosting add a hint of color and also add crunch.

    Cardamom is a spice that works well with carrots – it is often used in Pakistani and Indian desserts such as Gajar ka Halwa (Carrot Halwa) or Gajrella. Pistachios and almonds are also used in the aforementioned South Asian desserts to add crunch and texture. Using those flavors I was able to add a Pakistani Indian fusion twist on a classic western dessert.

    Check out my detailed guide on how to stock a Pakistani pantry to learn more about the spices and herbs used in South Asian cooking.

    Cake Ingredients

    Ingredients for cardamom carrot cake laid out.
    The ingredients needed to make cardamom spiced carrot cake.

    The ingredients to make the cardamom spiced carrot cake are as follows:

    Flour – Basic all-purpose flour (also known as maida) is what is used in this recipe

    Baking powder

    Baking soda

    Salt

    Oil – use vegetable oil

    Sugar – make sure to use finely granulated sugar or caster sugar. If not available, pulse regular sugar for a few seconds in a coffee grinder

    Eggs – should be room temperature

    Grated carrots – grate the carrots in a food processor using the shredder attachment, or use a box grater

    Eggs – room temperature eggs

    Cardamom – I prefer to use a mix of fresh cardamom seeds and cardamom powder for maximum flavor. Take cardamom pods, and remove the seeds. Discard the green skin, and crush the seeds in a mortar and pestle to release their aroma and flavour. Many Indian and Pakistani grocery stores will sell cardamom seeds separately. Use cardamom powder if cardamom cardamom pods or seeds aren’t available.

    Pistachios – Roughly chop or slice pistachios by hand. They can also be crushed in a nut mill or food processor – make sure the nuts are coarsely ground not finely ground. Reserve the prettiest pieces for the garnish on top. If pistachios aren’t available, double the quantity of almonds or use walnuts instead.

    Almonds – almonds can roughly chopped, sliced, or crushed in a nut mill. Same as the pistachios. If not available, double the quantity of pistachios used, or use walnuts instead.

    Frosting Ingredients

    Ingredients laid out for cardamom cream cheese frosting.
    Ingredients for cardamom cream cheese frosting.

    The ingredients used to make the cardamom cream cheese frosting are as follows. Use the frosting to frost other cakes and cupcakes - it tastes particularly delicious with a fudgy chocolate cake.

    Cream Cheese – it's important to use good quality cream cheese to make the frosting. My favourite is Philadelphia (not sponsored just really good). Make sure the cream cheese is at room temperature.

    Butter – must be at room temperature.

    Powdered Sugar– also known icing sugar, confectioners sugar or 10x sugar. Make sure to sift the sugar before using as it will create clumps otherwise.

    Cardamom - for the frosting I prefer to use fresh cardamom seeds. I remove the seeds from cardamom pods, and then crush in a mortar and pestle to release their aroma and flavour. Use cardamom powder if cardamom cardamom pods or seeds aren’t available.

    Vanilla Essence - vanilla extract, or vanilla paste can be used instead.

    Instructions - for the cake

    The first step is to make the cardamom spiced carrot cake.

    Step by step instructions to make cardamom carrot cake.
    • Start off with sifting the flour, baking powder, baking soda and salt in a large bowl. Whisk with a fork and set aside.
    • Place sugar and oil in a large bowl, and beat with an electric hand whisk / hand beater till combined. It is also possible to use a stand mixer with the whisk attachment.
    Step by step instructions to make cardamom spiced carrot cake.
    • Add the eggs one at a time, beating for about 30 – 45 seconds after every addition.
    • Add the crushed cardamom seeds, cardamom powder, and vanilla essence. Mix.
    • Set aside the hand beater. Add the grated carrots into the batter.
    Step by step instructions to make cardamom spiced carrot cake.
    • Fold through the grated carrots with a spatula.
    • Add the chopped pistachios, and almonds, and fold through with a spatula again.
    • Fold through the sifted flour with a spatula, and then pour into a prepared baking tray.

    Instructions - for the frosting

    While the cake is baking, prepare the cardamom cream cheese frosting.

    Instructions to make cardamom cream cheese frosting.
    • Place the softened butter into a large bowl, and beat with an electric hand beater till creamy.
    • Add the room temperature cream cheese, few cubes at a time. Beat after every addition till the mixture is creamy.
    • Add the crushed cardamom, and vanilla essence. Sift over the icing sugar, 1 cup at a time, beating after every addition till required consistency and sweetness is reached.
    • Once the cake is cool, use a spatula to spread over a thick layer of frosting. Cut into cubes and serve.
    Cardamom cream cheese frosting on top of a cardamom spiced carrot cake.
    Slather a thick layer of the cardamom cream cheese frosting over the carrot cake.

    Storage

    The unfrosted carrot cake can be kept outside in an airtight container for a few days days. If the weather is hot and humid though, it’s best to move it to the fridge after 2 days have passed. Once the cake is frosted with the cream cheese frosting though it needs to be kept in the fridge. It can keep for around a week in an airtight container. I usually keep it in the same baking tray that I baked the cake in, and cover tightly with clingfilm. To serve the refrigerated cake, let it sit outside at room temperature for a few minutes then serve.

    Freezing

    Is it possible to freeze the carrot cake? If the cake is unfrosted, it can be kept in the freezer. Let it cool completely, then cover with baking paper, and then wrap in aluminium foil or clingfilm. Make sure the cake is completely wrapped to prevent freezer burn. Once wrapped, the unfrosted carrot cake can keep in the freezer for upto 3 months. Let it thaw overnight in the fridge and frost before serving. Once the carrot cake has been frosted with cream cheese frosting, it cannot be kept in the freezer.

    Slices of cardamom carrot cake on a plate with more cake in the background.

    Expert Tips

    Here are a couple of things to keep in mind so that you can make the best version of this delicious cardamom spiced carrot cake with cream cheese frosting.

    • Use room temperature ingredients: Room temperature eggs are necessary to ensure that the cake layers bake evenly. For the cardamom cream cheese frosting, use room temperature butter and cream cheese. This will help the frosting become light and fluffy.
    • Use fresh cardamom: One of the main flavouring agents in this spiced cardamom carrot cake is the cardadom. It’s added to the cake batter, and also to the cream cheese frosting. I like to use a mix of fresh cardamom seeds with cardamom powder for maximum flavor. Cardamom seeds, freshly ground using a mortar and pestle will result in the best flavour and aroma.
    • Be generous with the frosting: I can never have carrot cake without the cream cheese frosting. Combined together, they create a magical combination. Make sure to be generous with the frosting – use a angled spatula or a simple butter knife and spread it over the cake.
    • Cool the cake before frosting: Once the cake is baked, let it cool and then frost. If you frost a warm cake, the frosting will melt and create a hot mess. I usually tend to frost the cake in the baking tray itself and then remove slices for serving. However, you can remove the cake and place on a serving board or tray, then frost and cut.
    Cardamom spiced carrot cake cut into slices on a chopping board.

    Have you ever made carrot cake? What's your favourite add-in to the cake?

    If you are looking for other dessert recipes, do try out the following:

    1. Almond Cake
    2. Banana Bread
    3. Caramel Chocolate Brownies
    4. Bombay Bakery Chocolate Cake (copycat version)
    5. One Bowl Chocolate Cake

    Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

    To keep updated with recipes, stories and more follow me on Facebook here and Instagram here

    📖 Recipe

    Slices of cardamom carrot cake on a plate with more cake in the background.
    Print Recipe
    5 from 2 votes

    Cardamom Carrot Cake with Cardamom Cream Cheese Frosting

    Classic carrot with a spicy twist! This cardamom carrot cake with cream cheese frosting is the BEST carrot cake ever. It’s easy to make, the cake is super soft and delicious, and the cream cheese frosting with a sprinkle of pistachios on top is what gives it that ‘wow’ factor!
    Prep Time45 minutes mins
    Cook Time50 minutes mins
    Cooling Time1 hour hr
    Total Time2 hours hrs 35 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 people
    Calories: 380kcal
    Author: Kiran

    Ingredients

    For the cardamom spiced carrot cake:

    • 2 ½ cups / 380 grams all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon salt
    • 1 ½ cups oil
    • 2 cups / 350 grams sugar
    • 4 large eggs
    • 1 teaspoon vanilla essence
    • ½ teaspoon cardamom powder
    • 3 – 4 cardamom pods – see note 1
    • 3 cups /~330 grams freshly grated carrots – see note 2
    • ½ cup / 35 grams sliced or crushed almonds
    • ½ cup / 35 grams sliced or crushed pistachios

    For the cardamom cream cheese frosting:

    • 8 oz / 250 grams cream cheese softened
    • ½ cup butter softened
    • 2 ½ - 3 ½ cups powdered sugar / icing sugar
    • 2 – 3 cardamom pods – see note 1
    • ½ teaspoon vanilla essence

    Instructions

    For the cardamom spiced carrot cake:

    • Butter / oil a 13 x 9-inch rectangular baking tray. Line bottom of pan with parchment paper or baking paper and set aside. If you don’t have a 13 x 9-inch rectangular baking tray, you can use other baking pans, just adjust baking time accordingly. The amount of batter will be enough for two 9-inch round cake pans, or 22 - 24 cupcakes.
    • Preheat oven to 180°C / 350°F (160°C fan forced).
    • Remove the cardamom seeds from the cardamom pods, and coarsely crush in a mortar and pestle. Set aside.
    • Sift flour, baking soda, baking powder and salt in a large bowl. Whisk with a fork and set aside.
    • In a large bowl beat oil and sugar with a hand beater or stand mixer for about 2 minutes till combined. The mixture will be quite liquid and grainy, but some of the sugar will have dissolved.
    • Add eggs one by one, beating for about 30 - 40 seconds after each addition.
    • Add crushed cardamom seeds, cardamom powder and vanilla. Mix. At this point set aside the mixer. The rest of the ingredients will be mixed with your hand using a spatula.
    • Add the grated carrots and fold through the batter.
    • Add the crushed pistachios, and crushed almonds and fold through. Reserve some of the pistachios for the garnish.
    • Add the sifted flour and lightly fold through till all the flour is mixed through.
    • Pour the carrot cake batter into the prepared baking tray and bake in a preheated oven at 200 C for 40 - 50 minutes till skewer inserted in centre of cake is clean, and the top is golden brown.
    • Set aside the cake to cool.

    For the cardamom cream cheese frosting:

    • Sift about 2 ½ - 3 ½ cups powdered sugar / icing sugar into a bowl. It’s important to do this step otherwise the powdered sugar will form clumps in the frosting.
    • Remove the cardamom seeds from the cardamom pods, and coarsely crush in a mortar and pestle. Set aside.
    • Make sure that the cream cheese and butter are at room temperature and cut into cubes.
    • Place the cubed butter into a large bowl. Beat with an electric whisk for about a minute till creamy.
    • Add cubed cream cheese, a few cubes at a time. Beat after every addition till the cream cheese is light and fluffy.
    • Add the vanilla and the crushed cardamom seeds.
    • Add icing sugar,½ cup at a time, and beat till required consistency and sweetness is reached. I prefer a tangier cream cheese frosting so I add less sugar, however, feel free to add more to your desired taste. If the cream cheese icing is too hard, add a few tablespoons of milk.
    • Once the cake is cool, cover with cream cheese frosting. Cut into squares and enjoy.
    • The amount of frosting is enough to frost the top layer of a 13x9 inch rectangular baking tray. If you want to make a double tier round cake, or cupcakes, then you would need to double the frosting. For reference - the amount of batter will be enough for two 9-inch round cake pans, or 22 - 24 cupcakes.

    Notes

    • To use cardamom seeds, take cardamom pods and remove the seeds. Discard the green skin and crush the seeds in a mortar and pestle to release their aroma and flavor. Many Indian and Pakistani grocery stores will sell cardamom seeds separately. If cardamom pods or seeds aren’t available, then cardamom powder can be used.
    • Shredded or grated carrots are quite similar, and both will work in the recipe. Carrots can be grated by hand using a box grater or in an electric food processor using the shredder attachment.
    Cardamom spiced carrot cake cut into slices on a chopping board.

    More Recipes

    • A bowl of roasted ground cumin with a spoon, on a white plate.
      How to make Roasted Ground Cumin (Bhuna Zeera)
    • A bowl of chaat masala with a spoon in it, on a white plate.
      Homemade Chaat Masala (Quick & Easy)
    • A plate with mash ki daal in it, with a spoon next to it.
      Mash ki Daal (Urad Daal) – Instant Pot and Stove Top
    • Chicken malai tikka skewers on a white serving plate.
      Chicken Malai Tikka – Malai Boti

    Reader Interactions

    Comments

    1. Aaminah says

      May 08, 2020 at 2:50 pm

      Loved it! It's been a week long treat for me and my husband, dint regret making such a big cake for the two of us which is the case sometimes 😂 from the cake texture to its taste, it was perfect. Frosting was too good 👌baking it again soon 😀

      Reply
    2. Mahnoor says

      April 14, 2020 at 6:19 pm

      5 stars
      Zabardast!!! Never tried carrot cake before and my world has changed after this, new favourite cake for sure 😀 Didn't expect to love the cream cheese frosting as much as I did but it was wonderful <3

      Reply
    3. Hiba Asif says

      March 11, 2020 at 9:03 pm

      5 stars
      Very good and easy receipe to follow

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kiran!

    Welcome to my kitchen. Here you will find Pakistani and Indian recipes along with delicious tea time desserts. I am all about putting a modern twist to traditional South Asian recipes for the contemporary kitchen.

    More about me →

    Ramadan Recipes

    • Two bowls of chana chaat, with one bowl having a spoon in it.
      Chana Chaat

    • A meal planner that will help you plan your meals in Ramadan. Plus there is a FREE sample menu guideline for sehri/suhoor, iftar and dinner.
      Ramadan meal planner + FREE sehri and iftar menu

    • A plate of lentil fritters with yoghurt, with more fritters on the side.
      Mash ki daal kay dahi baray | Lentil fritters in yoghurt | Dahi bhallay

    • A bowl of chaat masala with a spoon in it, on a white plate.
      Homemade Chaat Masala (Quick & Easy)

    • A mound of air fryer pakoras with coriander on top. Behind the air fryer pakoras is green chili sauce, and tomato ketchup.
      Air fryer pakora | No fry pakora | Healthy onion pakora

    • An image with the text 'Ramadan Food Preparation Guide. Prepare for Suhoor and Iftar in Advance'. On the back of the text is a collage of 9 pictures of iftar and suhoor snacks which includes shami kebabs, pakoras, green chutney, chaat, fried onions, and vegetable puff patties.
      Ramadan Food Preparation Guide with Recipes – How to prepare in advance for Suhoor, Iftar and Dinner

    • A golden bowl with imli or tamarind chutney in it.
      Imli Chutney w/o Dates (Tamarind Chutney)

    • A bowl of cilantro chutney with mint in a bowl, with a small spoon in it.
      Cilantro Chutney with Mint (Hari Chutney) | Green Chutney

    Popular Recipes

    • Kaali daal or khari masoor ki daal is a popular Pakistani lentil recipe made with black gram lentils. It can be served with chawal (rice) or roti.
      Kaali daal or khari masoor ki daal | Black gram lentils

    • A bowl full of Pakistani keema aloo topped with coriander leaves.
      Pakistani aloo keema | Ground mince with potato curry

    • Similar to a pilaf, aloo ki tahari or spiced potato rice is a Pakistani / Indian vegetarian dish made with rice and potatoes. Other vegetables can be used but the most popular are potatoes. 
      Aloo ki Tahari or Aloo Chawal | Spiced Potato Rice

    • So this isn’t exactly a recipe but a super simple delicious hack that turns frozen parathas into crispy flaky puri style paratha! Just the thing to have for breakfast with chai.  Follow my step by step tutorial on how to make frozen paratha in an air fryer! 
      Air fryer paratha | How to make frozen paratha in an air fryer

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2021 Mirchi Tales