Kashmiri Carrot Cake
Moist Kashmiri carrot cake with cardamom, mace, nuts, and raisins. Easy 9-inch recipe with loaf option, freezing tips, and simple substitutions.
My husband is from Kashmir, a beautiful valley in the western Himalayas. Kashmir is famous for high quality saffron, red peppers, apples, almonds, walnuts, woolens, and its scenic beauty. This recipe combines the favorite flavors of Kashmir in a moist cake.
Submitted by: Bibi from Lake Fewa, Nepal
Yield: 12 servings
- Spiced carrot cake uses Kashmiri flavors: cardamom, mace, nuts, and optional garam masala.
- Simple method: mix wet, fold in sifted flour and carrots, bake 35–45 minutes at 350°F for a 9-inch pan.
- Works in a loaf pan, freezes well, and allows easy swaps like butter for ghee or a gluten-free flour blend.
Spices
Featured in this Recipe
Preparation Instructions:
1) Preheat oven to 350 degrees. Grease and flour a 9 inch cake pan.
2) Sift the 1 Cup flour with 1 tsp. baking soda.
3) Beat eggs with sugar and ghee (or butter) thoroughly.
4) Fold flour mixture into egg mixture until just combined. Fold in carrots, nuts, and raisins gently. Batter will be stiff.
5) Bake in preheated oven 35-45 minutes or until toothpick inserted in center comes out clean.
thespicehouse.com
More About This Recipe
Garnish with powdered sugar and or silver leaf if desired. Can be baked in a 9x5 inch loaf pan alternately. Cake freezes well also.
If you enjoyed this recipe, check out more baking recipes here.
Frequently Asked Questions
Can I use butter instead of ghee?
Yes. Use the same amount of softened butter. Ghee gives a nuttier aroma, while butter yields a similar moist texture.
Can I use garam masala instead of cardamom, cinnamon, and mace?
Yes. The recipe allows 2 teaspoons of garam masala in place of the individual spices. Taste first, since garam masala can be stronger and more complex.
How finely should I shred the carrots?
Use a medium-fine shred. Very large pieces change the structure and very fine shreds can add excess moisture. Measure 1 1/2 cups after shredding and drain any extra liquid if carrots are very wet.
Can I bake this in a 9x5 inch loaf pan?
Yes. Use the same batter but expect a longer bake time, about 45–55 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
How do I know when the cake is done?
Insert a toothpick in the center. It is done when the toothpick comes out clean or with a few moist crumbs. The top should spring back lightly and the edges may pull away from the pan.
How should I store or freeze the cake?
Store covered at room temperature for 2–3 days or refrigerate up to 4–5 days. To freeze, wrap tightly in plastic and foil or place slices in airtight containers for up to 3 months. Thaw in the fridge or at room temperature before serving.
Can I make this cake gluten-free or vegan?
For gluten-free, swap in a 1:1 gluten-free flour blend with xanthan gum; texture may be slightly different. For vegan, use flax or chia egg replacers and plant-based butter; expect a denser crumb and adjust baking time as needed.
Can I use butter instead of ghee?
Yes. Use the same amount of softened butter. Ghee gives a nuttier aroma, while butter yields a similar moist texture.
Can I use garam masala instead of cardamom, cinnamon, and mace?
Yes. The recipe allows 2 teaspoons of garam masala in place of the individual spices. Taste first, since garam masala can be stronger and more complex.
How finely should I shred the carrots?
Use a medium-fine shred. Very large pieces change the structure and very fine shreds can add excess moisture. Measure 1 1/2 cups after shredding and drain any extra liquid if carrots are very wet.
Can I bake this in a 9x5 inch loaf pan?
Yes. Use the same batter but expect a longer bake time, about 45–55 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
How do I know when the cake is done?
Insert a toothpick in the center. It is done when the toothpick comes out clean or with a few moist crumbs. The top should spring back lightly and the edges may pull away from the pan.
How should I store or freeze the cake?
Store covered at room temperature for 2–3 days or refrigerate up to 4–5 days. To freeze, wrap tightly in plastic and foil or place slices in airtight containers for up to 3 months. Thaw in the fridge or at room temperature before serving.
Can I make this cake gluten-free or vegan?
For gluten-free, swap in a 1:1 gluten-free flour blend with xanthan gum; texture may be slightly different. For vegan, use flax or chia egg replacers and plant-based butter; expect a denser crumb and adjust baking time as needed.
Delicious and super easy. I halved the recipe and added 1/4 cup Greek yogurt instead of the eggs. Thanks!