One-bowl cardamom and molasses carrot cake
This simple cake is a dump-and-stir dream – richly spiced with cardamom and molasses, and topped with a luscious cream cheese frosting.
I love a one-bowl cake. One that doesn’t require a mixer whirring on the bench or any over-enthusiastic arm workouts on my behalf. This is a dump-stir-and-pour sort of cake, and she is deeply spiced and glorious. Yes, I know the ground cardamom seems heavy-handed, but you just don’t taste it otherwise. And I am heavy-handed with my spices, always and forever.
Ingredients
400g grated carrot (about 6 small-medium carrots)
60ml molasses
200g caster sugar
100g brown sugar
150ml vegetable oil
50ml buttermilk
4 large eggs
1 tbsp vanilla bean paste
250g low-protein cake flour
2½ tsp baking powder
2 tbsp ground cardamom
1 tsp cinnamon
1 tsp ground cloves
70g (⅓ cup) dried cranberries
70g (½ cup) pistachios, coarsely chopped
CREAM CHEESE FROSTING
500g cream cheese, room temperature
½ cup icing sugar
1 tbsp vanilla bean paste
2 tsp ground cardamom
TO SERVE
edible flowers, optional (see note)
crisp pearls, optional (see note)
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional). Grease and line a rectangular 20cm x 25cm cake tin.
Step 2
In a large bowl, stir together the carrot, molasses, caster sugar, brown sugar, oil, buttermilk, eggs and vanilla until well combined. Sift in the flour, baking powder and spices, stirring until just combined. Fold in the cranberries and pistachios, then pour the batter into the prepared tin.
Step 3
Bake for 30-45 minutes. If your oven tends to run hot, treat your cake like a needy toddler: start hovering at the 30-minute mark. Insert a skewer or toothpick into the centre; it should come out clean or with a few moist crumbs attached. If you see wet batter, give it another 5 minutes.
Step 4
Let the cake cool completely in the pan (or on a wire rack) before icing.
Step 5
For the icing, add the ingredients to a bowl and beat vigorously until fully incorporated and the mixture appears fluffy. Spread generously over the cake. Scatter with edible flowers and crisp pearls, if using.
Step 6
Cut into squares or diamonds, wiping the knife between cuts, and serve at room temperature.
Note
Decorating: Edible flowers and crisp pearls are available from specialist grocers and delis – I often find mine at Harris Farm stores (NSW/Qld).
Storage: If you have the discipline, this cake lasts a good three days, covered, in the fridge. Just be sure to bring it to room temperature before serving. I firmly believe that cold cake is a crime (unless it’s an ice-cream cake).
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.From our partners
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