CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING
Steps:
- For the cake:
- Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
- In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
- In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
- Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
- While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
- To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Atif Bhai
[email protected]I would definitely recommend this carrot cake recipe to anyone who loves carrot cake or is looking for a unique and delicious dessert.
Fazil Shahani
[email protected]This carrot cake is a bit more time-consuming to make than some other recipes, but it's worth the effort. The results are stunning and the flavor is incredible.
Yuyamyat poepoe
[email protected]I'm not a big fan of carrot cake, but this recipe changed my mind. The cardamom adds a really nice flavor and the cream cheese frosting is amazing.
Phl Smyth
[email protected]This carrot cake is a great way to use up leftover carrots. It's also a delicious and festive dessert for Easter or Thanksgiving.
H A R O O N A H M E D
[email protected]I made this carrot cake for a potluck and it was a huge hit. Everyone loved the unique flavor and the moist texture.
Bilal Mashori
[email protected]The white chocolate cream cheese frosting is the perfect finishing touch to this carrot cake. It's sweet and creamy, but not too heavy.
Manan 47
[email protected]I've never had carrot cake with cardamom before, but it was a delightful surprise. I'll definitely be making this recipe again.
Phooko Raliphaswa
[email protected]I was surprised at how easy this carrot cake was to make. It turned out beautifully and tasted even better.
Zola Diaz
[email protected]This carrot cake is so moist and flavorful. It's the perfect dessert for any occasion.
Paul Njoroge
[email protected]I love the unique flavor that the cardamom adds to this carrot cake.
Brand Rajput
[email protected]This is my go-to carrot cake recipe. It's easy to make and always turns out perfectly.
Ubaidullah Awan
[email protected]I've made this carrot cake for several occasions and it's always a crowd-pleaser.
Abdi Wahab
[email protected]This carrot cake is a winner! It's delicious and everyone who tries it loves it.
MARIE TANYA
[email protected]I love how moist this carrot cake is! It's so easy to make and it always turns out perfect.
Alison stain
[email protected]This carrot cake is a perfect balance of flavors. The sweetness of the carrots is perfectly complemented by the spiciness of the cardamom and the richness of the cream cheese frosting.
Katelyn Marks
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cardamom, but I'm so glad I did! The cardamom flavor is subtle and really enhances the other flavors in the cake.
Sahil Gurung
[email protected]This is the best carrot cake recipe I've ever tried. It's so easy to make and the results are amazing. The cake is moist and flavorful, and the frosting is to die for.
JIM FF YT
[email protected]I've made this carrot cake several times now and it's always a hit! My family and friends rave about the moist texture and the delicious cream cheese frosting.
Nazneen Aasim
[email protected]This carrot cake is divine! The cardamom adds a unique and delightful flavor that perfectly complements the sweetness of the carrots and the richness of the cream cheese frosting.