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cardamom Carrot Cake with Allspice Cream Cheese Icing

CARDAMOM CARROT CAKE WITH ALLSPICE CREAM CHEESE ICING

A moist, spicy, carrot cake classic, with a warmly spiced cream cheese icing.  The cardamom powder and bitters add true depth to the cake.  And it is so full of wonderful ingredients like walnuts, pineapple, raisins, and of course carrots, that it's practically health food!

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients

CARROT CAKE

  • 3 large eggs
  • 3/4 cup kefir (or buttermilk)
  • 3/4 cup vegetable oil (canola, sunflower or grapeseed)
  • 1 1/3 cup sugar
  • 2 tsp vanilla extract
  • 5 good dashes of cardamom bitters (optional)
  • 1/4 tsp salt
  • 2 cups AP flour
  • 2 tsp baking soda
  • 2 tsp ground cardamom
  • 2 tsp cinnamon
  • 2 cups shredded carrots
  • 1 cup shredded coconut it can be sweetened or unsweetened, your call
  • 1 cup walnuts , chopped small
  • 3/4 cup crushed pineapple and juice
  • 1 cup raisins , make sure they aren't old and dried out

ALLSPICE CREAM CHEESE ICING

  • 8 oz (250 grams) cream cheese , softened to room temperature
  • 1/2 cup butter , softened to room temperature
  • 3/4 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3-4 cups of icing sugar
  • 2 tbsp milk
  • 3 tbsp or so of peach or apricot preservers to go in between the layers if you are making a layer cake. Optional

Instructions

  1. Preheat oven to 350F. Grease and flour a 8x12" pan.  If you choose to use springform pans (6-8 inch will all work) then try lining the bottom with parchment paper.  I do this by layering the parchment on top of the bases, and then secure the sides and clamp, trapping the paper inside and outside the pan.  This makes for easy removal once the cakes have cooled.

  2. In a medium bowl sift together the flour, baking soda, salt, cardamom and cinnamon.

  3. In a large bowl combine the eggs, kefir, oil, sugar and vanilla. Add the bitters if using. Add flour mixture to the bowl. Mix until all incorporated.

  4. In a medium bowl combine the carrots, coconut, walnuts, pineapple and raisins.

  5. Using a large wooden spoon, stir the carrot mixture into the egg and flour mixture, Fold in well.

  6. Pour into prepared pan.

  7. Bake for 1 hour.  Start checking after 50 minutes. Remove when skewer comes out clean.  Timing will be affected by the size of pans you are using.  I find that the large muffins are done in 35-40 minutes.

  8. Allow to cool completely on rack before icing. I actually chill the rounds in the fridge, even overnight.

ICING

  1. In a stand mixer add the cream cheese, butter, spices and vanilla extract. Mix until completely smooth. Add the icing sugar 1/2 cup at a time. Stop when you have enough or it is sweet enough for your liking. If it is too thick use the milk to thin it out.

    Wait until cake is completely cool to ice.  If preparing a layered cake, why not add a layer of peach or apricot preserves on the first round before adding the icing? Makes a lovely addition!

Recipe Notes

I use this recipe but don't always stick to the square or rectangular pan for baking. I have used 6" and up to 8" rounds or springform pans, and of course muffin tins. Fill the size you want to use appropriately, and if there is leftover batter, fill a mini muffin tin! I find that if I use two 7" rounds, there is still enough batter left to fill 8 mini muffin cups.

If you use 6" or 7" rounds, you can bake up two layers and put icing in between. I top my iced carrot cake with toasted flaked coconut. It adds a lovely texture and fragrance.