Recipe Background
Spiced Carrot Cake is a classic dessert with a twist! This cake is loaded with cardamom instead of the traditional cinnamon, giving it a rich and complex flavor in addition to the welcomed warmth. The aroma of freshly baked cake and spices will fill your home, making it impossible to resist a slice. This Spiced Carrot Cake is a wonderful way to celebrate any occasion, from birthdays to holidays, or simply as a treat for yourself. Whether you're a fan of traditional carrot cake or looking to try something new, this spiced version is sure to satisfy your sweet tooth and leave you wanting more!
Spiced Carrot Cake is a classic dessert with a twist! This cake is loaded with cardamom instead of the traditional cinnamon, giving it a rich and complex flavor in addition to the welcomed warmth. The aroma of freshly baked cake and spices will fill your home, making it impossible to resist a slice. This Spiced Carrot Cake is a wonderful way to celebrate any occasion, from birthdays to holidays, or simply as a treat for yourself. Whether you're a fan of traditional carrot cake or looking to try something new, this spiced version is sure to satisfy your sweet tooth and leave you wanting more!
Ingredients
- 1/4 cup vegetable oil plus more, to taste, for greasing a pan
- 1 cup all-purpose flour spooned and leveled, plus more, to taste, for dusting a pan
- 1 teaspoon baking soda
- 1/2 teaspoon ground cardamom or 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/3 cup low-fat plain yogurt
- 1 cup carrots finely shredded, packed
- icing to taste, store-bought or homemade, warmed, for topping
Directions
- Preheat oven to 350 degrees F.
- Brush an 8-inch round cake pan with the extra oil.
- Place a round of waxed or parchment paper in the bottom of the oiled cake pan.
- Brush the parchment paper with the extra oil and dust it with the extra flour, tapping out the excess.
- In a medium bowl, whisk 1 cup of the flour, the baking soda, the cardamom, and the salt.
- In a separate small bowl, whisk the eggs, the granulated sugar, the brown sugar, the yogurt, and the remaining 1/4 cup of the oil until smooth.
- Gently mix the egg mixture into the dry ingredients until moistened, being careful not to overmix.
- Mix in the carrots.
- Transfer the batter to the prepared pan.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 40-45 minutes. If the cake is browning too quickly, tent it with aluminum foil.
- Cool the cake in the pan, about 15 minutes.
- Turn the cake out of the pan and remove the paper, placing it on a rack to cool completely right-side up.
- Drizzle with the icing.
- Slice and serve.
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