One-bowl Cardamom Carrot Cake + Creme Fraiche Frosting
Serves: serves 16
*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.
  • 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
  • 6 ounces Grass-fed Butter, softened
  • 6 ounces Crème Fraiche
  • 2 teaspoons Vanilla
  • 5 cups Powdered Sugar
  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.
  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.
Recipe by The Kitchen McCabe at