Cardamom Spiced Carrot Cake Recipes

Steps:

• Heat the oven to 350°F and arrange the rack in the middle.
• Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
• Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
• Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
• Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
• Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
• For the Frosting:.
• Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
• Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
• For the Assembly:.
• To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don't worry about looks at this point-this is just a crumb layer, and it will be covered up later.)
• Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
• Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it's as even as possible. Serve.

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
• In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
• In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
• Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
• While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
• To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla extract.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Finish making the cupcakes according to your desired variation.
• For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
• Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
• To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
• Enjoy!

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
• In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.
• Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.