Treat yourself to a slice of our delicious Carrot Cardamom Cake. This cake combines the sweetness of carrots with the warm, aromatic spice of ground cardamom, to create a delightful taste experience in every bite.
Baked to perfection, this homemade Carrot Cardamom cake is too good to miss.
About this carrot cake with oil recipe
Our Carrot Cardamom Cake is a must-try for any tea time or dessert. I use 8 simple ingredients - Flour, Sugar, Eggs, Baking Soda, Baking Powder, Cardamom, Oil, and Carrots.
I opt for oil instead of butter, giving the cake a moist texture that lasts. This recipe is quick, easy and always guarantees pure deliciousness.
Enjoy it as is or add a creamy cream cheese frosting for special occasions. If you're looking for an eggless option, just replace 1 egg with ¼ cup of yogurt.
Why we love to bake with the oil based cakes sometimes?
- Easy Assembling: No need to wait for the butter to soften or use a stand mixer. Quick and easy preparation, with less clean up.
- Always Moist: Oil-based cakes stay moist for longer, compared to butter-based cakes that tend to become dry.
- Tender Texture: Avoid over-mixing the batter to maintain a tender texture. Over-mixing can lead to gluten formation and a tougher cake.
- Intensifying Flavors: Oil-based cakes intensify in flavor over time, making your carrot cardamom cake even more delicious with each passing day!
You will love 30 Minutes Fairy Cup Cakes with Oil & Mango Cake with no eggs & no butter too!
How to make Air fryer Carrot cake recipe?
To make the perfect air fryer carrot cake, preheat your air fryer to 170 C for 3 minutes and line loaf tins.
First, whisk the eggs and sugar, then add oil and continue whisking for 3-4 minutes. Gradually add the dry ingredients, including flour, baking powder, baking soda, and cardamom powder. Whisk to combine.
Toss grated carrots in flour, then mix into batter.
Pour mixture into tins and bake for 20-30 minutes until a skewer inserted into the centre comes out clean. The time will depend upon the size of your air fryer.
Cool completely on a wire rack and add your favorite frosting or glaze.
Enjoy perfectly baked air fryer carrot cardamom cake.
Tips to make the best Carrot cake
- Finely grate the carrots. This is to evenly distribute the carrots throughout the batter, and give the cake a consistent texture and flavor.
- Toss the grated carrots in flour before mixing with the batter.This step helps balance out the moisture in the cake, ensuring that it bakes evenly.
- Use a silicone spatula or hand to disperse the carrots into the batter as the last step, making sure to avoid over-mixing.
- Allow the prepared cake to cool completely before serving. This step is important as it allows the cake to set and prevents it from falling apart.
- The recipe uses oil instead of butter, which makes the cake moist and delicious for longer.
- Enjoy as is or add a Frosting of cream cheese for special occasions.
Storing leftover carrot cake
Fridge: To store leftover carrot cake with oil, wrap it tightly in plastic wrap or aluminum foil, and store in air tight container in the refrigerator for up to 5 days. Before serving, allow the cake to come to room temperature for about 30 minutes, or microwave for a few seconds to warm it up.
Freezer: For longer storage, freeze the cake for up to 3 months. Defrost in the refrigerator overnight before serving. Defrost in the refrigerator overnight before serving.
If you love this carrot recipe, you will also love
Roasted Carrot soup
Fresh Orange carrot juice
Easy homemade carrot cake recipe with oil
Ingredients
- 300 g Plain Flour
- 300 g Caster Sugar
- 300 ml Sunflower Oil
- 300 g Finely Grated Carrots + 2 tablespoon of Plain Flour
- 3 Large Eggs
- 1½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cardamom Powder
Frosting { Optional }
- 55 g Cream Cheese Cold
- 25 g Unsalted Butter at Room Temperature
- 150 g Icing Sugar
- ¼ teaspoon cardamom Powder
- Toasted Almond Flakes
Instructions
Easy Carrot Cake
- Preheat the fan assisted oven to 170 C. Line 2 900g/2 lb loaf tins with greaseproof paper.
- Using a Handheld electric whisk or in a freestanding electric mixer with paddle attachment, beat the eggs until frothy. Add the sugar and beat until well incorporated. Add the oil in a thin flowy consistency and beat them continuously for approximately 3-4 minutes.
- Slowly add the dry ingredients - flour, baking powder, baking soda and cardamom powder followed by vanilla extract. Continue to beat until well incorporated.
- Toss the finely grated carrots with flour to balance the moisture out. There is a good possibility for the carrots to bleed and render the cake a little too moist. Do not skip the tossing with flour. Some people prefer squeezing out the juice from the carrots before adding to the cake. I wouldn't do so as the essence of the carrots are truly lost.
- Stir in the grated carrots by hand and give a good mix until well dispersed.
- Tip the whole mixture into both the pans and place them on the middle shelf of the oven. Bake for 25-30 mins or until a skewer inserted into the center comes out clean. Leave the cake to cool completely on a wire rack.
- Leave the cake to stand for 5 minutes then turn it out onto a cooling rack to cool completely.
Frosting
- To prepare the Frosting, Place the butter along with sugar into a mixing bowl.Whizz them with a paddle attached whisk in low speed until well combined. Tip in Cream Cheese and cardamom powder and beat until well incorporated. Continue to beat until the frosting is light and fluffy, at least for 5 minutes. Do not over do as the icing can quickly become runny.
- Toast the Almonds in a non-stick pan on low flame for about 5 minutes approximately. They would turn light brown to brown in color and crunchy in taste.
- When the cakes are cold, spread a thin layer of Cream Cheese Frosting on top and garnish with pan toasted almond flakes. You may also serve them as it is along with Tea.
Nutrition
I’m linking this recipe with the CookBlogShare challenge, hosted this week by Louise at A Strong Coffee.
Aathirai says
just looking at the photos it-self is making me feel very hungry.