Saturday, January 29, 2011

Carrot Cake with Cardamom and Cream Cheese Frosting

My fifteen-year-old requested a carrot cake, this cake is the result. The only thing missing, he said, was the little orange icing carrot on top!


  • ¾ cup sugar
  • ¾ cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 4 cups carrots, shredded
  • 1 orange, zest of
  • 2 cups flour
  • 1 cup self-rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • ½  teaspoon cinnamon
  • ¾ cup vegetable oil
  • ¾ cup yogurt, plain

In the food processor, combine sugars and eggs.  Add oil and yogurt.  Blend well.  Add vanilla.

In a large bowl, combine flours and spices.  Add carrots and orange zest, toss to coat.

Pour egg mixture into bowl with carrots.  Stir until just combined.

Grease and flour two 9" cake pans.  Preheat oven to 325.  Pour batter into prepared pans.  Bake 50-60 minutes, or until golden.  Allow to cool completely, before frosting with Cream Cheese Frosting.

Cream Cheese Frosting


  • 1/2 cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
Cream butter and cream cheese.  Add powdered sugar.  Mix well.  Add vanilla.

I received this awesome Cuisinart food processor as a birthday gift.  It is incredibly fun to use!

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