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.
Eb Gargano | Easy Peasy Foodie says
Wow - what fab flavours! Just looking at the photos is making me feel very hungry...
Sandhya's Kitchen says
Carrot and Cardamom lend a festive flavor to a dish. If you have never tried it, its time to get baking.
Louise Fairweather says
I do love a carrot cake and like the sound of the cardamon in it. Thanks for sharing #cookblogshare
Sandhya's Kitchen says
How amazing. Cardamom is an aromatic spice that elevates the flavor profile of the dish! Do tag us when you try our carrot cardamom cake.
Cat | Curly's Cooking says
I love carrot cake and the flavours you have used are so perfect!
Sandhya's Kitchen says
Thanks so much, Cat! This cake is so easy and still indulgent.
Sandhya's Kitchen says
This Carrot and Cardamom Cake is my Interpretation of Indian Carrot Halwa. It's such an aromatic tea time cake - perfect all year around.
Janice says
An incredible combination of flavours, I love it!
Sandhya's Kitchen says
Absolutely Carrot and Cardamom combo are perfect marriage of flavors. Always a HIT!
Carrie Carvalho says
Carrot Cake is one of my all time favourites but I've never tried it with cardamom before. It looks absolutely beautiful.
Sandhya's Kitchen says
You should try adding Cardamom to your Carrot Cake. It's my take on the popular Indian dessert - Carrot Halwa.
Kate - Gluten Free Alchemist says
Carrot cake is always amazing, but with the addition of cardamom, It sounds like it's another level. Utterly delicious xx
Sandhya's Kitchen says
Absolutely. Cardamom adds that richness to your cakes and bakes. This Carrot cake is elevated to the next level with Cardamom.
Melissa says
I really like this combination of flavors. I think the almonds would add a nice crunch.
Marita says
Wow this cake is stunning. I can imagine it going well with carrot cake pairing well with cardamom. Cannot wait to try it. x
Simi Jois says
I want this with my coffee …I love cakes with carrots - they are so moist <3 !
Sandhya Hariharan says
I can make you some Simi.. wish you lived in the near vicinity:)
The Mistress of Spices says
This looks and sounds gorgeous. Love the photos and what a genius idea to put cardamom in carrot cake. I've pinned it to make soon!
Sandhya Hariharan says
Heyy thank you.. Please do try and let me know. If you like you may spice it up further.
Rafeeda says
Carrot and cardamom would taste amazing together! The cake looks so good despite all the mishaps... happens to everybody dear... 🙂 And that crockery is just too amazing!
Sandhya Hariharan says
Thank u Rafeeda.. Denby has been my favourite brand ever since I have been in UK. It's pleasure to work with them.
Sowmya says
Carrot and cardamom sounds so Desi just like Indian Carrot Pudding and to have these together in a cake.... Hmmm. I can imagine the taste.
Sandhya Hariharan says
They are indeed with our desi tadka in an international twist
Anu - My Ginger Garlic Kitchen says
I have only had carrot cinnamon cake. But this carrot cardamom cake looks wonderful. Just perfectly suited for this time of year! Goodness yum!
Sandhya Hariharan says
Carrot and cardamom pair so well. Very mid and subtle still imparting wonderful flavours.. I need to try with Cinnamon though.
It's an all round the year cake - I must say.
Nicoletta @sugarlovespices says
This is a beautiful loaf cake and I love the flavors of carrot and cardamom together!
Sandhya Hariharan says
Thank u Nicolette.. They pair so well 🙂
Suhaina says
Wow.. Cake looks so good and tempting.. Love the flavour imparted by the addition of cardamom.. Lovely clicks
Sandhya Hariharan says
Thank u Suhaina.. Cardamom in this cake is very subtle yet lingering around.. It's a flavoursome cake!
Mavi says
Was super looking forward to this recipe. I really loved the idea of cardamom and carrot together. While it was super moist it was also was a bit too oily and the icing too sweet. But I guess it all depends on your preference of carrot cake 🙂