Step into a world of aromatic spices and sweet indulgence with our spiced ginger carrot cake with cinnamon, and cardamom. Perfectly moist and richly flavoured, it has everything you need in taste and texture, enhanced further by a creamy frosting and the crunch of pistachios. Ideal for any occasion, it makes for a delightful centrepiece on any dessert or coffee table.
Ingredients
20 servings
Cake
- 300 g Carrots
- 100 ml Cane sugar
- 2 tbsp Ground cinnamon
- 2 tsp Ground ginger
- 1 tsp Cardamom seeds, crushed
- 5 Eggs
- 400 ml Sugar
- 250 ml Rapeseed oil
- 600 ml Flour
- 1 tbsp Baking powder
- ½ tsp Vanilla powder
Frosting
- 100 g Butter, room temperature
- 300 g Arla Cream cheese
- 300 ml Icing sugar
- Garnish
- 100 ml Pistachios nuts chopped
Instructions
Cake
- Preheat the oven to 175°C (conventional oven).
- Line a baking dish (approximately 30x40 cm) with baking paper.
- Peel and finely grate carrots. Mix with cane sugar, cinnamon, ginger, and cardamom.
- Whisk eggs and sugar until white and fluffy. Fold the carrots into the bowl along with rapeseed oil.
- Mix flour, baking powder, and vanilla powder. Stir into the batter.
- Pour the batter into the dish. Bake in the middle of the oven for 40-45 minutes until fully baked. Let the cake cool.
Frosting
- Whisk butter and cream cheese until creamy.
- Sieve icing sugar into it and whisk until smooth. If it looks lumpy, continue whisking until completely smooth.
- Spread the frosting over the cold carrot cake.
Garnish
- Sprinkle pistachios on top of the frosting and cut the cake into 20 pieces.