Cardamom Carrot Cake with Cardamom Cream Cheese Frosting 

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.

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.

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

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

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.

• 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.

• 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.

• 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.

• 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.

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.

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.

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! 

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📖 Recipe

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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.