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Spiced Carrot Cake

The only thing missing from this light dessert is a guilty conscience.

  • Prep:
  • Total Time:
  • Servings: 8
Spiced Carrot Cake

Source: Everyday Food, January/February 2006


  • 1/4 cup vegetable oil, plus more for pan
  • 1 cup (spooned and leveled) all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1/3 cup low-fat plain yogurt
  • 1 cup finely shredded, packed (about 2 medium) carrots
  • Quick Glaze, or confectioners' sugar


  1. Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.

  2. In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars, yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer batter to prepared pan.

  3. Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right side up. Apply glaze, or dust with confectioners' sugar.

Reviews (23)

  • thevivian 23 Feb, 2015

    It's an amazing recipe. It's simple and delicious. Need to try!

  • AnnaK 4 Nov, 2014

    Very good, moist cake. It's a keeper. Will be also good for layered carrot cake with a frosting. I would only add a little bit less sugar.

  • country queen1 30 Oct, 2014

    An excellent cake to make if you're in a hurry….. v quick, easy and a brilliant result! Everyone loved it. However, mixture seemed such a little amount I used a 7" cake tin. This IS a small cake………cuts into 6 generous slices or 8 small slices. Am thinking next time I could use an 8" and double up recipe and sandwich together if I needed something bigger but would definitely make this again.

  • omall004 23 Apr, 2014

    This recipe was really quick/easy! I took it to dinner at a friend's house. Everyone loved it and requested the recipe (even emailing after the event to make sure I sent it). 2 small changes: I added about 2 handfuls of raisins with the carrots, and baked it in a 9-in pan (baked about 35 minutes). I felt like I over-beat the batter (I could see "tunnels" in the cake) so I wished I would have added the raisins to the dry ingredients and the carrots to the wet to reduce the final mixing time.

  • ashleylaura 17 Apr, 2014

    Made this last week and it was the best carrot cake I've ever had! One question - has anybody had success turning this into cupcakes? I'm thinking it should be ok to just reduce baking time to 20 minutes or so...but I'm making them for Easter so would be nice to know if someone else has tried it!

  • Mariam10 20 Jan, 2014

    I baked this cake a couple of days ago and it turned out perfect! It is very moist but light and flavorful. I didn't have low fat yogurt so I used full fat instead (I personally don't think it makes a difference). Two days later and the cake is still moist and rich! Will definitely be making this again.

  • 2Herms 1 Apr, 2013

    My family and I really enjoyed this cake. After reading the other comments a was worried about it being dry so I was generous with the oil and yogurt (plain goat's milk). I only had a 9" pan so it baked for just 30 min. and was nice and moist. The glaze took about 3tsp water to be thin enough to drizzle.

  • pamash 30 Mar, 2013

    Excellent cake. Moist and tender with great flavor. I used Kefir in place of yogurt. I mixed this by hand rather than use my mixer and was careful not to overmix. I baked it for 30 minutes and used the toothpick method of testing for doneness. It came out clean so I took it out of the oven. I will use this recipe again. Maybe next time I'll add crushed pineapple to the pan bottom and then add the batter.

  • Connevairene 21 Mar, 2013

    The cake was very nice, if small, and I certainly didn't miss any cream cheese frosting, which I always omit anyway. I don't understand the one reviewer's comment about masking the taste of carrots with spices. Hasn't this reviewer ever heard of spices enhanding flavor of various foods? Not a real cook for sure.

  • Kittehleh 25 Jan, 2013

    This cake was delicious and easy to put together. I wanted to make a small, lowfat carrot cake and liked this recipe for its simplicity. I used cardamom, and it was great with the carrots. (Next time I'll reduce the amount a tad.) Used 2% greek yogurt in the recipe, then mixed yogurt and lowfat cream cheese with some vanilla and powdered sugar for a nice fresh topping. Substituted 1 cup plus 2 T cake flour (standard amount) instead of all-purpose. Not at all sticky, the texture was perfect.

  • brent deck 17 Jan, 2013

    I cannot imagine why anyone would try such a recipe.

    What kind of person would believe that a perfectly good carrot cake could be improved by concealing the carrot flavor under blanket of unnecessary spices?

  • LisaJ816 15 Oct, 2012

    I was glad that I read the reviews before I made this cake. Since others described the cake as dry, I was a little more liberal adding low-fat plain yogurt & vegetable oil. I used a 9" springform pan and reduced the cooking time to about 30 mins. I also substituted cinnamon for cardamon. The cake was super moist and springy. The cake is STICKY. I omitted the parchment circle, so I had to serve it on the bottom of the springform pan (which is fine with me). It was delicious - very autumnal!

  • SarvieG 23 Jul, 2012

    This cake is absolutely DELISH. I used cinnamon instead of cardamom (because I didn't have any) and like other reviews, I had to reduce the baking time. I also made it in a bundt pan for nice presentation, as we were having guests over. The glaze literally could not be ANY easier and everyone at the dinner party loved it. It was almost all finished within 10 minutes and people said it tasted like it was professional. At the end of the night, one of the ladies asked me to e-mail her the recipe!

  • Lady Latte 19 Jun, 2012

    I made this cake for my Book Club last night - what a disappointment !! No carrot taste at all - and rather dry, too. I served it with ice cream, but will not make this one again ;(

  • Catamarannie 16 Jan, 2012

    This is a great, light cake. I added a cream cheese icing instead of the quick glaze, but the cake was delicious by itself as well. I also used an 8" pie pan, and it was perfect (but only took 30 minutes).

  • optic747 22 Mar, 2009

    I used a 9" round cake pan so had to reduce my cooking time. The top does brown up fairly quickly so keep your eye on this while it's baking.

  • jays 27 Oct, 2008

    what a very nice cake to eat at any time

  • jays 27 Oct, 2008

    what a very nice cake to eat at any time

  • prevqa1 8 Oct, 2008

    this will make a great dessert for any occasion.

  • nighttester 27 Sep, 2008

    nice for Thanksgiving dessert

  • nighttester 27 Sep, 2008

    nice for Thanksgiving dessert

  • lschmalz 4 Feb, 2008

    Very easy to make. Good flavor, the cardamom gives it some zip!

    Nice with afternoon tea

  • bmdefnall 12 Dec, 2007

    my comment

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