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Carrot cake with cardamom

Do you know what it’s like? You’re incredibly excited about a cake and imagine how moist it will be. Then you put your fork to it and it crumbles to dust and ash like a vampire in the light of day. Disappointing, isn’t it? No, that definitely won’t happen to you with this carrot cake. All I can say is: Suuuuper juicy!

I don’t bake that often now, but every now and then I just get carried away. I can’t stop this urge to flood the whole flat with the smell of freshly baked cake. And hardly any cake smells as heart-filling as this carrot cake with cardamom and cinnamon. After baking, however, I’m usually clear-headed again and know that the two of us can’t eat an entire carrot cake. Okay, “should” would be more appropriate here… But at the latest then it’s time to tidy up the place and invite friends over again.

An ordinary cake on the outside, a paradise of flavours on the inside

There’s more to this cake than carrots, cardamom and cinnamon. There are also chopped walnuts and sultanas. Because of the sultanas, the cake doesn’t even need that much extra sugar. And in the icing, a small portion of rose water awaits your taste buds. Well, how does that sound? Exactly, fantastic! I won’t let you answer any other way and hope you have fun baking and enjoying it.

Recipe for carrot cake with cardamom

Karottenkuchen mit Kardamom und Rosinen
Print Recipe Rezept speichern
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 Pieces
Calories 581


Cake dough

  • 500 g Carrots
  • 250 g Butter  soft
  • 250 g Flour
  • 200 g ground almonds
  • 150 g Sugar
  • 1 TSP vanilla essence or 1 packet vanilla sugar
  • 4 Eggs
  • 1 TSP Cinnamon
  • 3 TL Cardamom
  • 100 g Walnuts
  • 100 g Raisins
  • 1 packet  Baking powder
  • 2 TSP Apple cider vinegar
  • 1 pinch Salt




  • Preheat the oven to 180 °C.
  • Peel the carrots and grate finely.
  • Coarsely chop the walnuts.
  • Beat the butter with the salt and sugar until creamy.
  • Add the eggs and beat until combined.
  • Add grated carrots and mix together.
  • Combine baking powder, flour, vanilla, cinnamon, cardamom and ground almonds and add by tablespoonfuls to the carrot mixture and stir.
  • Stir in the apple vinegar, sultanas and walnuts.
  • Grease the springform pan a little and pour in the cake batter and smooth it out.
  • Bake the carrot cake in the oven for approx. 50 minutes. After 50 minutes, do the chopstick test. To do this, prick the cake with a knife or chopstick and pull it out again. If there is dough on the knife or stick, bake the cake for a few more minutes.
  • Remove the cake from the oven and leave to cool completely.


  • Sieve the icing sugar.
  • Mix all the ingredients for the icing together and spread over the cooled cake.


Recipe contains affiliate links. 


Calories: 581kcal | Carbohydrates: 57g | Protein: 10g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 281mg | Potassium: 430mg | Fiber: 5g | Sugar: 28g | Vitamin A: 7731IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg

By the way, the orange cake with lavender is just as delicious and juicy.

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