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Cinnamon is commonly used to spice carrot cake but we recommend using cardamom here.

Source: Everyday Food, January/February 2006
Total Time Prep Servings



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How would you rate this recipe?
  • jancainancgma
    4 JAN, 2016
    I liked the cake, but will reduce the amount of sugar as I found it too sweet. Otherwise I am also planning on using some raisins and walnuts.
    • MS12248111
      12 JAN, 2018
      I did the too
  • MS12248111
    12 JAN, 2018
    perfect !!!!!
  • 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.
  • MS10073381
    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.

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