Spiced Carrot and Walnut Cake with Cardamom Cream Cheese Frosting Recipe

Description:

Hey friend! So, I've been experimenting in the kitchen lately, and I've come up with something truly delicious – and I'm so excited to share it with you. It's called "Spiced Carrot and Walnut Cake with Cardamom Cream Cheese Frosting." Sounds fancy, right? But trust me, it's surprisingly easy to make! The idea came to me while I was browsing old family recipe books. My grandmother, bless her soul, had a knack for incorporating unusual flavour combinations, often inspired by the spices and ingredients she encountered during her travels in the Middle East and North Africa. This cake isn't a direct copy of any specific recipe, but it’s a reflection of that spirit of experimentation, combining the familiar comfort of a carrot cake with the warmth and complexity of Middle Eastern spices. I imagine something similar might have been created in a bustling marketplace kitchen in Marrakech – perhaps a baker adapting a traditional carrot cake to incorporate the abundance of fragrant spices available. The slow baking method, drawing inspiration from the gentle approach used in many Moroccan pastries, allows the carrots to soften beautifully, and the spices to fully infuse the cake. Health-wise, this cake isn't exactly a health food, but it’s definitely a healthier alternative to many rich cakes. Carrots are packed with beta-carotene, which your body converts to vitamin A, essential for good vision and a healthy immune system. Walnuts, meanwhile, are a great source of healthy fats, fiber, and antioxidants. The cardamom in the frosting adds a touch of elegance and is also known for its potential anti-inflammatory properties. Of course, we're using refined sugar, but moderation is key, right? And let's be honest, sometimes a delicious treat is exactly what you need! The baking method itself – a gentle, slow bake – helps retain more nutrients compared to high-heat baking.

Ingredients:

• - 2 cups all-purpose flour (I always use unbleached, it just tastes better to me, but any will do!)
• - 2 teaspoons baking soda (this helps the cake rise beautifully, don’t skip it!)
• - 1 teaspoon ground cinnamon (a classic pairing with carrots, and it adds so much warmth!)
• - ½ teaspoon ground ginger (adds a little zing!)
• - ½ teaspoon ground cloves (for a hint of something different – it complements the other spices beautifully)
• - ¼ teaspoon ground nutmeg (again, adding to that spice blend – feels a bit Christmasy but works perfectly here!)
• - ½ teaspoon ground cardamom (this is what really elevates the cake to something special, so don’t skip it either!)
• - 1 ½ teaspoons salt (balances all the sweetness)
• - 1 ½ cups granulated sugar (I use organic when I can, but it’s not essential!)
• - ¾ cup vegetable oil (canola or sunflower works well - it keeps the cake moist!)
• - 4 large eggs (room temperature is best for even mixing!)
• - 2 cups grated carrots (I usually buy pre-grated to save time, but feel free to grate your own. It's great exercise!)
• - 1 cup chopped walnuts (toasted for a few minutes in a dry pan before adding - really brings out the flavour!)
• - 8 ounces cream cheese, softened (room temperature is essential for smooth frosting)
• - ¼ cup (½ stick) unsalted butter, softened (ditto on the room temperature!)
• - 3 cups powdered sugar (sift it for a smoother frosting, trust me on this one!)
• - ½ teaspoon ground cardamom (again, the star of the show!)
• - 1 teaspoon vanilla extract (always a winner, don't you think?)

Instructions:

1. 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This is crucial for easy removal later on. I once forgot to do this, and the cake stuck so badly, it was a total disaster! Learn from my mistakes!
2. 2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, cardamom, and salt. Get that whisk working – you want everything evenly distributed. It’s like making a wish – if you don’t mix it well, the magic doesn’t happen!
3. 3. In a separate bowl, whisk together the sugar, oil, and eggs until well combined. This is the part where you can let loose and really get your arm working. I find it quite therapeutic!
4. 4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix – overmixing leads to a tough cake. Just a few gentle swirls until everything is nicely incorporated. It’s a bit of an art form, really.
5. 5. Gently fold in the grated carrots and toasted walnuts. Folding is essential here – you don’t want to crush the walnuts or bruise the carrots. Use a spatula and be as gentle as a butterfly.
6. 6. Divide the batter evenly between the prepared cake pans. Use a kitchen scale for perfectly even layers. It’s worth the extra step for an even bake.
7. 7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around 30 minutes – ovens can vary. I've had cakes ready in 30 and others needing 35, so keep a close eye on it.
8. 8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is the most crucial step! Patience, my friend, patience. I’ve learned that the hard way too. A hasty removal leads to a crumbly disaster.
9. 9. While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. This is where a stand mixer really comes in handy, but a hand mixer will do just fine. I used to only use a hand mixer, but that was before I realised the beauty of a stand mixer.
10. 10. Gradually add the powdered sugar, cardamom, and vanilla extract, beating until light and fluffy. This is where your arm gets a workout! You want that frosting nice and light. It’s worth it, I promise. Once it’s nicely whipped, you’ll feel like you could frost a whole wedding cake!