One-bowl Cardamom Carrot Cake + Creme Fraiche Frosting

It’s almost April, Easter is just around the corner, and today I noticed that the apricot tree is budding. So I did what any self-respecting overworked anticipator of Spring would do – I one-bowled a carrot cake. It’s my super power, turns out. Did you know? Yep. I have the magical ability to take any cake and break it down into as few steps as possible – a gift born of exhaustion, laziness, and general baked good obsession.

Carrot cake has always been a favorite of mine and this version is a winner. Moist layers studded with little shreds of sweet carrot, scented with magical cardamom and cinnamon, all enrobed in a tangy crème fraiche frosting(sorry cream cheese, I’m just Naturally Fancy) make for the perfect spring cake. Fresh flowers on top are the simplest way to make an elegant statement with minimal work. I had a bouquet of Freesia that made the perfect adornment. I’ve never seen freesia in real life until this week and now I want to have vases of it at all times, it’s so gorgeous!!

P.S. This cake is reeeeeeally good eaten cold. Straight from the fridge. Fork and plate optional.

One-bowl Cardamom Carrot Cake + Creme Fraiche Frosting

 

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*This recipe makes one large 8" round cake. If you want a smaller cake, cut the recipe in half and bake in 6" round pans.

Serves: serves 16

Ingredients

• FOR THE CAKE:
• 4 cups Flour (all-purpose or whole wheat)
• 2 cups Raw Cane Sugar
• 1 cup Coconut Palm Sugar (or brown sugar)
• 2 teaspoons Himalayan Pink Salt
• 1 tablespoon Baking Powder
• 1½ teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1 teaspoon Ground Cardamom
• 4 Eggs
• 1 cup Neutral Tasting Oil(canola, vegetable, etc)
• 1¼ cup Milk
• 2 teaspoons Vanilla
• 2 cups Finely Grated Carrot
• 1 cup Crushed Pineapple(well-drained)- optional
• FOR THE FROSTING:
• 6 ounces Grass-fed Butter, softened
• 6 ounces Crème Fraiche
• 2 teaspoons Vanilla
• 5 cups Powdered Sugar

Instructions

1. FOR THE CAKE:
2. Preheat the oven to 350 degrees. Grease and flour three 8" round baking pans and line the bottoms with parchment paper.
3. Place the flour, sugars, salt, baking powder, baking soda, cinnamon, and cardamom in a large bowl and whisk to combine.
4. Add the egg, oil, milk, and vanilla to a bowl and whisk until well combined. Add the mixture to the dry ingredients and whisk in just until smooth. Add the shredded carrot and pineapple(if using) to the batter and fold in until the carrot is evenly distributed.
5. Divide the batter between the prepared pans and bake in the preheated oven for 30-35 minutes, or until puffed and firm on top and a tester inserted into the middle comes out clean.
6. Remove and let cool completely.
7. FOR THE FROSTING:
8. Place the butter and crème fraiche in a large bowl along with the vanilla. Beat with an electric mixer until the ingredients are combined and smooth. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrap the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
9. Frost the cake, placing a thin layer of frosting in between each layer and decorate as desired.
10. Store, covered, in the refrigerate for up to a week.

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