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Carrot Cake with Cardamom

Very moist and fragrant carrot cake with cardamom
4 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Servings 10 -12 pieces


  • 2 and 1/2 cups 12 oz cake flour
  • 2 cups 10 oz grated carrots
  • 3/4 cup 6 oz yogurt
  • 1 tea spn baking powder
  • 3 eggs
  • 1 tea spn baking soda
  • 3/4 cup 6 oz oil
  • 8 pods of cardamom
  • 2 " cinnamon
  • A small piece of nutmeg almost size of a small cardamom pod
  • 1 and 1/3 cups sugar
  • 1/4 tea spn salt

Frosting (optional)

  • 1 and 1/2 cups confectioners sugar
  • 5 tea spns orange juice


  • Preheat the oven at 350F for 10mins.
  • Grease baking pan/s with butter and sprinkle flour, shake the pan such the the flour covers the the pan Then remove the excess flour to make sure there is only a very thin coating of flour (I used a parchment paper at the bottom of the pan and then applied butter on top of it and sides. This way the cake cake out of the pan very easily).
  • Take out the seeds of cardamom and powder them with cinnamon and nutmeg.
  • Sieve together flour, baking soda, baking powder, salt and the cardamom powder just made.
  • In a mixing bowl, take eggs, oil, sugar and mix well.
  • Then add yogurt and beat till mixed.
  • With a spatula, fold in the flour mixture, a little at a time.
  • slowly mix in grated carrot (do not over mix).
  • Pour the batter in the pan. (I equally divided them in two oval pans).
  • Bake at 350F for about 40mins or till a knife inserted in the center comes out clean.
  • Let the cake cool before topping with the icing. It can also be served warm.
  • For the icing, beat together confectioners sugar and orange juice till it forms a uniform mixture.
  • When cake is completely cooled, add it on the cake.


If you can't find cake flour, it can be easily made at home. For each 1 cup of all purpose flour, take out 2 tbl spns of flour from it and replace it with corn starch