Cardamom-spiced carrot cake is the best carrot cake because it is made with a combination of cardamom and carrot. Carrots improve vision and control blood sugar levels. Carrots also lower the cancer risk. Talking about cardamom, it helps with digestion, freshens the breath, and lowers the blood pressure. Cake made with carrots and cardamom is not only delicious but also healthy. The result is a super cosy and perfectly spiced cake. Ingredients
All-purpose flour (3 cups)
Ground cardamom (2 teaspoons)
Baking powder (2 teaspoons)
Ground cinnamon (1 teaspoon)
Baking soda (1 teaspoon)
Ground ginger (1 teaspoon)
Salt (to taste)
Granulated sugar (2 cups)
Vegetable oil (1 cup)
Butter (3 teaspoons)
Milk (1/4 cup)
Vanilla extract (1 teaspoon)
Eggs (4)
Shredded carrots (2 cups)
Shredded coconut (1/2 cup)
Heavy cream (1/4 cup)
Cream cheese frosting (3 cups)
Contents
Directions
Make the cake bread
1. Heat the oven to 350°F. Grease the pan base with oil and line the base with parchment paper.
2. Mix flour, baking powder, cardamom, ginger, cinnamon, and salt in a bowl. Carefully combine the ingredients.
3. In another bowl, mix sugar, coconut oil, eggs, milk, and vanilla extract. Now add carrots and coconut (shredded). Shift the batter into the pan.
4. Bake the cake for 30 minutes until a cake tester inserted in the centre comes out clean.
5. After baking, remove the cake and shift the cake. Remove cakes from the oven and transfer them to a wire rack to cool for about 15 minutes.
6. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
Make the caramel
7. When you are baking your cake, start making the caramel. For the preparation of caramel, heat the sugar in a saucepan on low heat. Continuously stir the sugar.
8. When the sugar starts to melt and a medium-gold hue appears, turn off the heat and stir in the butter. Stir until the sugar and butter melt together. Add heavy cream to it. Stir it again on heat. Remove it from the heat and let it cool for 15 minutes.
Make the frosting
9. Whip cream cheese and butter on high speed for 1 minute. Start adding powdered sugar, ginger, salt, and vanilla extract on low speed, mixing until combined.
10. Place the first layer of the cake on a cake stand or cake plate. Start spreading frosting on the top of the cake. Place another layer of cake and top it with frosting. Also, cover the sides of the cake.
11. Use a cake scraper or flat cake knife to smooth the frosting out around the edges. Let it cool in the fridge until the frosting is set up and slightly hard, about 15 minutes. Pour caramel around the outside crown of the cake, using a fork to help pull drippy bits down the cake. SERVE.
Savoriness
Cardamom carrot cake is tender, moist, flavorful, and tasty. It offers a broad spectrum of tastes, including the bright and spiced flavour of the carrots, granulated sugar, cinnamon, and vanilla. The tasty profile of cardamom has warmth with hints of fruit, pine, and citrus. Finely shredded carrots melt into the layers of cake and add extra richness to the flavour.
Variations
You can also make this cake with pistachios, white chocolate, whipped cream, cream cheese, and brown butter.
Storing the cake
If you want to store your delicious cardamom-spiced carrot cake, use an airtight container, cake dome, plastic wrap, or resealable bags. You can easily store this cake for 10 days in the refrigerator. Freezing is an excellent long-term storage option.
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