Best 3 Cardamom Spiced Carrot Cake With White Chocolate Cream Cheese Icing Recipes

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Indulge in a symphony of flavors with our delectable cardamom-spiced carrot cake, a harmonious blend of sweet, earthy, and aromatic notes. This culinary masterpiece features moist carrot cake layers infused with the warmth of cardamom and topped with a velvety white chocolate cream cheese icing, creating a divine dessert experience.

Embark on a culinary journey with our step-by-step recipe, guiding you through the process of crafting this delightful treat. From gathering the necessary ingredients to assembling the final masterpiece, we'll be your culinary companion every step of the way.

Prepare to be captivated by the detailed instructions, ensuring a successful baking endeavor. We'll unravel the secrets of achieving the perfect balance of spices, the delicate texture of the carrot cake, and the creamy richness of the white chocolate cream cheese icing.

Along the way, discover valuable tips and tricks to elevate your baking skills. Learn how to select the best carrots for optimal flavor and texture, master the art of evenly shredding carrots, and uncover the secret to achieving a moist and tender crumb.

But the journey doesn't end there. This article also presents a collection of enticing recipe variations, inviting you to explore different flavor combinations and presentations. Experiment with the zesty tang of orange zest, the nutty crunch of walnuts, or the tropical flair of pineapple.

Whether you're a seasoned baker or just starting your culinary adventure, this cardamom-spiced carrot cake with white chocolate cream cheese icing is sure to impress. Its irresistible taste and stunning visuals will make it the star of any occasion, leaving your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING



Molly's Carrot Cake with Spiced Cream Cheese Frosting image

Provided by Molly Yeh

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 23

Nonstick cooking spray, for the cake pans
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon hawaij (see Cook's Note)
1 1/2 cups neutral oil, such as canola
1 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste or extract
2 cups shredded carrots
2 tablespoons sesame seeds, toasted
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
  • Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
  • Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
  • Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
  • For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
  • Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING



Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

  • In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING



Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
  • In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
  • Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
  • Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

Tips:

  • For the best flavor, use freshly grated carrots. Grating your own carrots will give the cake a more intense carrot flavor than using pre-shredded carrots.
  • Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly cake.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This cardamom-spiced carrot cake with white chocolate cream cheese icing is a delicious and festive treat that is perfect for any occasion. The cake is moist and flavorful, with a subtle hint of cardamom. The white chocolate cream cheese icing is rich and creamy, and it perfectly complements the carrot cake. This cake is sure to be a hit with everyone who tries it!

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