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carrot cardamom cake
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Carrot Cardamom Cake

Soft melt in your mouth cake that is perfectly spiced with a light and airy cardamom filling! Top with lemon zest!
Servings 8 slices
Author Molly Murphy

Ingredients

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
  • ¼ 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
US Customary - Metric

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, ¼ 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