Indian-inspired Cardamom Carrot Cake
A twist on the classic carrot cake by adding a dash of cardamom and sprinkles of pistachio to make a perfect Indian-inspired cake.
Servings: 8
Ingredients
For the cake:
- 1 1/3 cups sugar
- 3/4 cup coconut oil, melted
- 3 large eggs, room temperature
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon freshly ground cardamom
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups shredded carrots
- ¾ cup unsweetened shredded coconut
- 1/2 cup raisins
For the cream cheese frosting:
- 1/2 cup cream cheese, cold
- 2 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1/4 teaspoon freshly ground cardamom
- Crushed pistachios for topping
Instructions
For the cake:
- Preheat oven to 350°F. Grease and line a 20cm cake tin with parchment paper.
- In a large bowl, mix together sugar, coconut oil, eggs, milk, and vanilla extract.
- In a separate medium bowl, combine flour, baking powder, cardamom, ginger, cinnamon, and salt.
- In three parts, carefully fold dry ingredients into wet ingredients until mostly combined.
- Fold in carrots, shredded coconut, and raisins until well combined but do not overmix.
- Pour batter into a prepared cake tin.
- Bake for 40-45 minutes (use a toothpick test to ensure the cake comes out clean).
- Cool completely before frosting.
For the cream cheese frosting:
- In a medium mixing bowl, mix the butter and sugar in low speed until well combined.
- Add cream cheese and cardamom. Beat until the frosting is light and fluffy, at least for 5 minutes.
- When the cake is completely cool, spread a thick layer of cream cheese frosting and garnish with crushed pistachios.