BEST Spiced Carrot Cardamom Cake Recipe

Carrot Cardamom Cake – Soft melt in your mouth cake that is perfectly spiced with a light and airy cardamom filling! Top with lemon zest!

This Carrot Cardamom Cake is soft, spiced, and layered with a creamy cardamom filling that makes every bite irresistible. With the warmth of brown sugar, the spice of cardamom powder, and the natural sweetness of grated carrots, this is truly the best carrot cake I’ve made in a long time. If you love a beautiful cake that’s easy to put together but feels bakery-worthy, this recipe is for you.

Topped with fluffy whipped cream and a sprinkle of lemon zest, this cake is the perfect balance of rich, spiced flavors and light, airy texture. Whether you’re serving it for a weekend dessert or a special occasion, this cardamom carrot cake will quickly become a favourite version in your baking repertoire.

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Why I love This Recipe

• Perfectly Moist Texture – Thanks to vegetable oil, applesauce, and grated carrots, this cake stays tender without being too dense.
• Spiced & Flavorful – A blend of cardamom pods, ginger, and cinnamon adds warmth and springy depth to the cake.
• Easy to Make – No complicated steps, just a simple mix of dry ingredients and wet ingredients in a bowl!
• Creamy & Light Filling – The cardamom cream cheese filling adds a smooth, slightly tangy contrast to the sweet cake layers.
• No-Fuss Decoration – A dollop of whipped cream, a sprinkle of lemon zest, and you’re done! No need for fancy piping.

Ingredients You’ll Need

Here’s everything you need to make this Carrot Cardamom Cake, along with why each ingredient plays an important role in making this cake extra delicious!

• Brown sugar – Adds moisture and a deep, caramel-like sweetness.
• Vegetable oil – Keeps the cake soft and tender without making it greasy.
• Eggs – Provides structure and helps bind everything together.
• Unsweetened applesauce – A natural sweetener that adds extra moisture.
• Vanilla extract – Enhances the overall flavor with a warm, subtle sweetness.
• All-purpose flour – The base of the cake, providing structure and the perfect texture.
• Baking powder & baking soda – Leavening agents that help the cake rise and stay light.
• Ground cinnamon & cardamom powder – Warm spices that give the cake its signature flavor.
• Grated carrots – The star ingredient! They add sweetness, texture, and moisture to the cake.
• Cream cheese – Forms the rich and tangy base of the cardamom filling.
• Vanilla bean paste or extract – Brings an extra layer of flavor to the filling and whipped cream.
• Heavy cream – Used in both the filling and topping to create a smooth, creamy texture.
• Powdered sugar  – Sweetens the whipped cream without making it grainy.
• Lemon zest – A bright, citrusy touch that complements the warm spices beautifully.

How to Make Carrot Cardamom Cake

• Preheat your oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper, then spray the bottom of the pan and sides with nonstick spray.
• In a large mixing bowl, whisk together the brown sugar and vegetable oil (or coconut oil) until smooth.
• Add the large eggs one at a time, whisking well after each addition.
• Stir in the applesauce and vanilla extract until fully combined.
• Add together the flour mixture: purpose flour, baking powder, baking soda, salt, cinnamon, and cardamom powder.
• Gradually fold the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Be careful not to overmix.
• Fold in the shredded carrots until evenly distributed throughout the cake batter.
• Pour the batter into the prepared pans, spreading evenly with a wooden spoon.
• Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• To speed up the process, place the cake in the freezer for 30 minutes while preparing the filling.

2. Make the Cardamom Filling

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream on high speed until it reaches soft peaks.
• In a separate bowl, use an electric mixer or hand mixer to beat the cold cream cheese until smooth and creamy.
• Add the brown sugar, vanilla extract, kosher salt, and cardamom powder, beating until fully incorporated and smooth.
• Gently fold the whipped cream into the cream cheese mixture in three additions, using a rubber spatula to avoid deflating the mixture.

3. Assemble the Cake

• Once the cake is completely cool, use a serrated knife to slice it horizontally into two even cake layers.
• Line an 8-inch cake pan with parchment paper that hangs over the side for easy removal. Place the bottom cake layer into the pan, gently pressing it down so it fits snugly.
• Spread the cardamom cream cheese filling evenly over the bottom layer using an offset spatula or butter knife.
• Place the second layer of cake on top, making sure it’s even.
• Wrap the entire cake tightly in plastic wrap and refrigerate for at least 1 hour to set.

4. Make the Whipped Cream & Finish the Cake

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract on medium speed until soft peaks form.
• Spread the whipped cream over the top of the cake and sprinkle with lemon zest for extra flavor.

Tips & Tricks for the Best Carrot Cardamom Cake

To make sure your Carrot Cardamom Cake turns out perfectly every time, here are some extra baking tips and tricks!

• Use fresh, not pre-shredded carrots – Pre-shredded carrots are too dry and don’t blend well into the cake batter. Grate fresh carrots using a microplane grater or the fine side of a box grater for the best texture.
• Measure your flour correctly – Always spoon and level your all-purpose flour. Scooping directly with a measuring cup can lead to too much flour, making the cake dense.
• Don’t overmix the batter – Stir until the dry ingredients are just combined with the wet ingredients to avoid a tough cake. A rubber spatula is your best tool here!
• Line your pans properly – Use parchment paper to ensure easy removal and avoid sticking. Spray the sides lightly with nonstick spray for extra insurance.
•  Bake on the middle rack – Placing your cake in the center of the oven ensures even baking without over-browning the top.
• Cool completely before assembling – A warm cake will melt the filling, so place the cake on a wire rack and allow it to cool fully. If you’re short on time, pop it in the freezer for 30 minutes.
• Use cold cream cheese – Unlike most frosting recipes, this one works best with cold cream cheese for a thick, stable filling.

Frequently Asked Questions (FAQs) for Carrot Cardamom Cake

• Can I use pre-shredded carrots instead of grating them myself? It’s best to grate your own carrots rather than using pre-shredded ones from the store. Pre-shredded carrots tend to be dry and tough, which can affect the cake’s texture. Freshly grated carrots will make the cake extra moist and tender.
• Can I use different oils in this recipe? Yes! You can substitute vegetable oil with olive oil or coconut oil for a slightly different flavor. Olive oil will add a more earthy, fruity note, while coconut oil brings a subtle sweetness.
• Can I make this cake gluten-free? Yes! Substitute the all purpose flour with a 1:1 gluten-free flour blend 

Essential Tools for Making Carrot Cardamom Cake

You don’t need a ton of fancy equipment to make this Carrot Cardamom Cake, but having the right tools will make the process smoother. Here are the key tools you’ll need:

• Large mixing bowl – For whisking together the wet ingredients and dry ingredients.
• Rubber spatula – For gently folding the batter and incorporating the grated carrots.
• Microplane grater – Ideal for finely grating carrots and zesting a lemon for the topping.
• 9-inch cake pan – The perfect size for this layer cake. Line with parchment paper to prevent sticking.
• Wire rack – Helps the cake cool evenly before assembling.
• Bowl of a stand mixer (or electric hand mixer) – Essential for whipping the heavy cream and making the cardamom filling smooth.
• Offset spatula – Makes spreading the even layer of cream cheese frosting easy.
• Serrated knife – For slicing the cake into two even layers.
• Plastic wrap – Keeps the cake snug while chilling in the fridge before serving.

Storing and Freezing 

To store the Carrot Cardamom Cake, keep it in an airtight container in the refrigerator for up to 3 days—it actually tastes even better as the flavors develop! If the Cake is already frosted and assembled, store it in an airtight container in the refrigerator for up to 3 days to keep it fresh. To freeze, place the cake in the freezer uncovered for about 1 hour to firm up, then wrap it tightly in plastic wrap and aluminum foil before freezing for up to 1 month. When ready to serve, thaw the cake overnight in the refrigerator, then let it sit at room temperature for 15-20 minutes before slicing.

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Recipe

Carrot Cardamom Cake

Molly Murphy

Soft melt in your mouth cake that is perfectly spiced with a light and airy cardamom filling! Top with lemon zest!

Print Recipe Pin Recipe

Servings 8 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Carrot Cake:

• 1 cup packed dark brown sugar
• ½ cup vegetable oil or canola oil
• 3 large eggs room temperature
• ½ cup smooth unsweetened applesauce
• ¾ teaspoon pure vanilla extract
• 1 ¼ cups all-purpose flour spooned & leveled
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 cups finely grated carrots about 2 large; use fresh, not pre-shredded

For the Cardamom Filling:

• 1 block 8 oz cream cheese, cold
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ cup packed dark brown sugar
• ¾ teaspoon salt
• ¾ teaspoon freshly ground cardamom seed or more to taste
• 1 cup heavy cream cold

For the Topping:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• ½ teaspoon pure vanilla extract
• Zest of one lemon

Instructions

 

For the Carrot Cake:

• Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, then spray the bottom and sides with nonstick spray. Set aside.
• In a large mixing bowl, whisk the packed dark brown sugar and vegetable oil together by hand until fully incorporated. It should grow in volume and be light and fluffy. About 2 minutes.
  1 cup packed dark brown sugar, ½ cup vegetable oil or canola oil
• Whisk in the eggs one at a time until all evenly combined.
  3 large eggs
• Stir in the applesauce and vanilla extract until well combined.
  ½ cup smooth unsweetened applesauce, ¾ teaspoon pure vanilla extract
• Add the flour, baking powder, baking soda, salt, cinnamon, and ginger gently with a rubber spatula fold it all together until just combined. Be careful not to overmix.
  1 ¼ cups all-purpose flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger
• Fold in the grated carrots until evenly distributed throughout the batter.
  2 cups finely grated carrots
• Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
• Bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
• Once baked, let the cake cool in the pan for about 10 minutes.
• To speed up the cooling process, transfer the cake to the freezer for 30 minutes while making the filling.

For the Filling:

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream until it reaches soft peaks.
  1 block
• In a separate large bowl, use an electric hand mixer to beat the cold cream cheese until smooth and creamy.
  1 cup heavy cream
• Add the brown sugar, vanilla, salt, and cardamom, beating until fully incorporated and smooth.
  1 teaspoon vanilla bean paste or vanilla extract, ½ cup packed dark brown sugar, ¾ teaspoon salt, ¾ teaspoon freshly ground cardamom seed
• Gently fold the whipped cream into the cream cheese mixture in three additions, using a rubber spatula to avoid deflating the mixture.

Assembly:

• Once the cake is completely cool, use a serrated knife to slice the single layer horizontally into two even layers.
• Complexly line/cover an 9-inch cake pan with parchment paper that hangs over the side for easy removal. This can be the same cake pan you used to bake them cake in. Place the bottom cake layer into the pan, gently pressing it down so it fits snugly.
• Spread the cardamom filling evenly over the bottom cake layer using an offset spatula or butter knife.
• Gently place the top cake layer over the filling, ensuring it sits evenly.
• Wrap the cake tightly in plastic wrap and refrigerate for at least 30 minutes.

For the Topping & Finishing:

• When ready to serve, make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment, whip the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  1 cup heavy cream, 3 tablespoons powdered sugar, ½ teaspoon pure vanilla extract
• Spread the whipped cream over the top of the cake and sprinkle with lemon zest.
• Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best served chilled or slightly chilled. Enjoy!
  Zest of one lemon

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