Cardamon Spiced Carrot Cake Cupcakes
My husband exaggerates, but… I do speak very fondly of carrot cake.
And how can you not? It’s so many things! Moist and crumbly, uniquely sweet and refreshing, exploding with flavor; I absolutely love it.
I firmly believe, when you love a dish, you need to learn to make it yourself. Then you need to perfect it, tailor it, and make it your own. Give it a signature that’s yours. Then it will always be just the way you like it. That’s what I’ve done with carrot cake, my tried and true favorite dessert. It’s perfect.
My love for carrot cake started when I was little. It was the only cake my dad knew how to make, so in pure “dad” form, he made it for me every year. It was fine by me! I couldn’t get enough of the nutty, naturally sweet flavor, how the hearty textures came together, the spices, and that rich tangy cream cheese frosting. Over time, as my palette changed and I learned more about blending flavors, I began experimenting with the traditional recipe I had come to know and developed my own. Using cardamom, cinnamon, ginger, toasted pecans, orange zest, and bright golden raisins, I created my ideal carrot cake.
When using spices in carrot cake, you want those flavors to stand out. It’s crucial to use high quality blends. Many of us are guilty of keeping spices on our shelf for years. When you open the bottle, give it a sniff. It should be fragrant and strong.
My advice: If it’s not doing anything to your nose, it’s not doing anything to your dish.
While cinnamon and ginger are standard in carrot cake, cardamom is a bit more unusual. But let me tell you, it takes carrot cake over the top. Cardamom is one of my favorite spices. It’s flowery, earthy, and warm, adding a powerful, intoxicating flavor to baked goods. It plays beautifully alongside cinnamon and orange zest. Playful decadent, and delicious. I also use Ceylon Cinnamon, which is a bit more rare. This cinnamon tastes especially delicious in baked goods made with fruit, so it highlights the carrots (yes I know, not a fruit, but sweet nonetheless), the raisins, and the orange zest.
This recipe has become my signature carrot cake. I’ve served it at numerous weddings and events with nothing but rave reviews.
Cardamon Spiced Carrot Cake Cupcakes
*Makes 12 cupcakes
You’ll need:
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon good quality ground cinnamon, such as The Spice House
1 1/4 teaspoons good quality ground cardamon, such as The Spice House
1/2 teaspoon good quality ground ginger, such as The Spice House
1/2 cup grapeseed oil or canola oil
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 large eggs, at room temperature
1/3 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup grated carrots (about 2 large carrots)
1/2 cup finely chopped pecans, lightly toasted
1/2 cup golden raisins
1 tablespoon freshly grated orange zest
Make the cupcakes:
Preheat your oven to 350°F. Line cupcake tins with paper liners.
In a large bowl, with a whisk, mix together the flour, baking powder, baking soda, salt, cinnamon, cardamon, and ginger together in a large bowl. Set aside.
In another bowl, with a wooden spoon, mix the oil, sugars, eggs, applesauce, and vanilla until combined. No brown sugar lumps should be present.
Pour the wet ingredients into the dry ingredients, and using a wooden spoon, mix until completely combined.
Stir in the carrots, pecans, raisins, and orange zest. The batter will be thick and chunky.
Using an ice cream scooper, fill each liner 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack while you make the frosting.
If you’d like to make a 2 layered 9” cake, simply double the recipe and bake for about 30 minutes.
My spices are from The Spice House. This is not a sponsored post. Shop their collection here.
I like this carrot cake with a classic vanilla cream cheese frosting. It’s simple and bright and doesn’t compete with the spices in the cake.
Cream Cheese Frosting
Makes enough for 12 cupcakes
8 tablespoon unsalted butter at room temperature
8 ounces of cream cheese, at room temperature
1 tsp pure vanilla extract
3 1/4 cups sifted powdered sugar
pinch of kosher salt
In a large bowl, beat the butter and cream cheese till combined.
Add the vanilla. Mix till combined.
On low speed, add the powdered sugar, one cup at a time, mixing well after each addition.
Add a pinch of salt to taste.
Beat on medium-high speed for 3 minutes till light and fluffy.
Double the recipe if making a cake.