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Carrot And Cardamom Bundt Cake

Course Dessert
Cuisine Fusion
Keyword Baking, Cake, Cardamom, Carrots, Eid, Frosting, Ramadan, Sweets Week 2026
Servings 12 Servings

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

  1. Preheat the oven to 350°F and set aside a greased 9.5-inch bundt pan.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.
  3. 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.
  4. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Prepare Frosting

  1. 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.