Some of my favorite desserts live right at the intersection of cozy and nostalgic, and this Carrot and Cardamom Bundt Cake is exactly that. Think of it as my little fusion take on gajar ka halwa—all those warm, familiar flavors of sweet carrots and fragrant cardamom, but baked into a soft, tender cake that feels just right with a cup of chai.
The cake is incredibly moist thanks to shredded carrots, yogurt, and oil, with cardamom running through every bite. It bakes up beautifully in a bundt pan, making it perfect for sharing—especially during Ramadan and Eid, when there always seems to be a table full of family, friends, and second helpings.
A cardamom cream cheese frosting draped over the top adds just the right touch of tangy sweetness, and a sprinkle of nuts brings a little texture (and a nod back to classic gajar ka halwa). Even better, this is the kind of cake you can make a day ahead, which is always a win during busy celebration days.
It’s cozy, a little nostalgic, and exactly the kind of bake that feels right at home with a steaming cup of chai ☕
Carrot And Cardamom Bundt Cake
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cardamom
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1½ cups light brown sugar
- ½ cup granulated sugar
- 1 cup neutral flavored oil
- ½ cup full-fat yogurt
- 1 teaspoon vanilla extract
- 1 pound carrots, peeled, trimmed, and finely shredded
Cardamom Cream Cheese Frosting
- 4 ounces full-fat cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 tablespoons heavy whipping cream, cold
- ¼ teaspoon ground cardamom
- Sliced or ground nuts, for garnish
Instructions
Prepare Cake
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Preheat the oven to 350°F and set aside a greased 9.5-inch bundt pan.
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In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.
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In a large bowl, whisk together eggs, light brown sugar, granulated sugar, oil, yogurt, and vanilla extract until thoroughly mixed. Gently fold in shredded carrots and prepared flour mixture, taking care not to overmix. Transfer batter to prepared pan, and bake until an inserted toothpick near the center comes out clean, about 55 to 60 minutes. If the cake is browning too fast towards the end of the baking time, loosely tent it with aluminum foil.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting
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In a large bowl, whisk cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and whisk in heavy cream. Add powdered sugar and mix until smooth. Frost cooled cake and garnish as desired.
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