Mastering the Perfect Orange Cardamom Carrot Cake: A Moist & Flavorful Recipe with Greek Yogurt & Candied Pistachios
This delightfully moist cardamom carrot cake is infused with bright spices and citrus flavors: it’s the perfect combination of comforting and refreshing, offering a unique twist on a beloved classic.
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It comes to me regularly, almost like an undeniable urge: the deep-seated feeling I absolutely need to bake something. This powerful craving typically surfaces when I perform my usual kitchen reconnaissance, popping open all accessible doors – the fridge, the freezer, and the pantry – in a hopeful quest for a sweet morsel to satisfy my sudden desire. More often than not, I’m met with the disappointing realization that my homemade baked treat stocks are entirely depleted. I’ll then dutifully close all the doors, perhaps convincing myself that a single square of dark chocolate will effectively appease this burgeoning craving. I eat the chocolate, but usually, within minutes, I’m already taking out flour, sugar, butter, and eggs from their respective cupboards, ready to begin a new baking adventure. Why? Because a solitary square of chocolate, however delicious, rarely, if ever, truly appeases me when what I really want is the wholesome, comforting indulgence of a freshly baked treat.
Just last week, this familiar impulse struck while I was leisurely poring over Allison Day’s truly gorgeous cookbook, Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Through Your Day. As is my ritual when encountering a new cookbook, I was enthusiastically sticking Post-it notes onto every single recipe that caught my eye and sparked my culinary curiosity. Day’s recipes are a feast for the eyes, bursting with vibrant colors and descriptions that are undeniably mouthwatering, leaving me hungrier with every turn of the page. As I delved deeper into the book, a thought began to form: how would an author so focused on wholesome, bowl-centric meals approach desserts? Would her sweet offerings be limited to puddings and other spoon-friendly dishes? Impatient to find out, I found myself flipping quickly to the dessert section, and boy, was I enchanted by Day’s innovative and mindful take on sweets. There’s a classic crisp, the quintessential in-a-bowl dessert, reimagined for modern tastes. But beyond that, her creativity shines through with an easy avocado and chocolate pudding, intriguingly punctuated with a hint of cayenne pepper for a subtle kick. She offers a deconstructed pie, elegantly topped with delicate discs of butter pastry, and a creamy rice pudding with a delightful Danish twist. Not to mention roasted pears, served alongside an addictive-looking maple and pine nut brittle that promises crunch and sweetness. And then, there’s the truly innovative bowl of cookie dough—a treat that sounds incredibly indulgent but is, in fact, crafted with surprisingly wholesome ingredients like chickpeas (a truly creative and health-conscious approach!). Amidst all these tempting options, one recipe stood out: carrot cake.
I simply cannot resist carrot cake, regardless of the season—even in the warm heart of summer, its moist crumb and spiced aroma hold an irresistible allure. And the casual, approachable way Day presented it in her cookbook, served simply in a bowl with a generous dollop of cream cheese and a sprinkle of garnishes, made it even more tempting and inviting. Since the recipes in “Whole Bowls” are thoughtfully designed to be gluten-free, I decided to adapt Day’s dessert, making it my own by using whole wheat bread flour. This choice, I’ve found, imparts a fantastic, tender crumb and a wonderfully complex, nutty taste to cakes. For sweetness, I opted for pure maple syrup instead of traditional sugar, as I adore the subtle smokiness and depth of flavor it provides. To keep things delightfully simple yet elegant, I decided that the cake would be served with my new favorite vanilla Greek yogurt, which is so exceptionally rich and delicious that it effortlessly acts as a lighter, yet equally satisfying, “icing” or topping. Building on this foundation, I wove in a tapestry of Middle Eastern flavors to complement the carrot and maple: aromatic cardamom, bright orange (or, in this case, sweet clementine), and crunchy pistachios. The culmination of these thoughtful adaptations is a truly delightful and wonderfully moist cake, thoroughly infused with invigorating spices and vibrant citrus notes. It achieves that perfect, harmonious balance, offering both comforting warmth and refreshing zest in every single bite.
While my rendition of this wholesome carrot cake has evolved quite a bit from Allison Day’s original, the core inspiration I gleaned from her recipe—and indeed, from her entire “Whole Bowls” book—is the delightful truth that food is simply more enjoyable and approachable when served in bowls! And from this revelation forward, that philosophy emphatically includes this exquisite orange and cardamom carrot cake.
Pin Recipe
Orange and Cardamom Carrot Cake with Vanilla Yogurt and Candied Pistachios
Ingredients
For the moist and flavorful carrot cake
- 1 cup [250 ml] whole wheat bread flour for a rich, complex crumb
- ½ cup [125 ml] buckwheat flour adds a subtle nutty depth
- 1 tsp [5 ml] ground ginger for warm, aromatic spice
- ½ tsp [2.5 ml] ground cardamom the signature Middle Eastern flavor
- 1½ tsp [7.5 ml] baking powder
- 1 tsp [5 ml] baking soda
- ½ tsp [2.5 ml] kosher salt to balance the sweetness
- 1 large egg a key binder for the cake’s structure
- ¾ cup [180 ml] unsweetened apple sauce for natural moisture and sweetness
- ½ cup [125 ml] whole milk or dairy-free milk of your choice, to achieve the perfect consistency
- 1/3 cup [80 ml] pure maple syrup for a distinct, smoky sweetness
- 1/3 cup [80 ml] extra-virgin olive oil for an incredibly moist texture
- 1½ cups [325 ml] grated carrots about 2 medium carrots, for natural sweetness and texture
- ¼ cup [60 ml] golden raisins for bursts of chewy sweetness
- Zest from 1 orange or 2 clementines, to brighten the flavors
For the crunchy candied pistachios
- ½ cup [125 ml] shelled pistachios unsalted, for best control of flavor
- 2 tsp [10 ml] pure maple syrup to create a crisp, sweet coating
- Pinch kosher salt just a touch to enhance the sweetness
To serve this delectable dessert
- Vanilla Greek yogurt preferably a full fat variety (my favorite brand is Olympic Krema Greek Style Vanilla Infusion, which has 10% m.f.)—its richness provides a creamy counterpoint to the cake.
- Orange or clementine segments for a burst of fresh citrus and vibrant color.
Instructions
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To make the moist cardamom carrot cake: Begin by preheating your oven to 325°F [160°C]. Lightly grease an 8 x 8-inch [20 x 20-cm] square baking pan with cooking spray or butter, ensuring all surfaces are covered to prevent sticking, and then set it aside.
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In a spacious mixing bowl, combine the whole wheat bread flour, buckwheat flour, ground ginger, ground cardamom, baking powder, baking soda, and kosher salt. Whisk these dry ingredients thoroughly until they are well combined and uniformly distributed. In a separate, second mixing bowl, whisk together the large egg, unsweetened apple sauce, whole milk, pure maple syrup, and extra-virgin olive oil until smooth. Pour this wet mixture into the dry ingredients and use a spatula to gently fold and combine until just incorporated. Be careful not to overmix. Finally, add the freshly grated carrots, golden raisins, and fragrant orange zest, mixing just until everything is evenly distributed throughout the batter. Transfer the prepared batter to the greased baking pan and use your spatula to smooth the surface evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the very center of the cake comes out with only a few damp crumbs attached. This indicates the cake is perfectly cooked and moist. Allow the cake to cool completely in the pan before proceeding.
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To make the crunchy candied pistachios: While your carrot cake is baking, prepare the delightful candied pistachios. Place a small skillet over medium heat and add the shelled pistachios. Toast them for approximately one minute, continually moving the nuts around with a spatula to ensure they heat evenly and don’t burn. Next, add the pure maple syrup to the skillet and use the spatula to coat the nuts thoroughly. Continue to cook for an additional 2 to 3 minutes, stirring the nuts occasionally, until the maple syrup has completely evaporated and the pistachios appear beautifully caramelized. Spread the hot, candied nuts in a single layer over a sheet of parchment paper to prevent sticking. Sprinkle them with just a pinch of kosher salt (remembering that you’re using these nuts on a dessert, so moderation is key). Allow the candied pistachios to cool completely; the maple syrup coating will harden and become wonderfully crisp as they cool.
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SERVING YOUR CARROT CAKE
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Once the cake is fully cooled, cut it into small, individual squares or rectangles, perfect for serving. Gently place each piece into shallow serving bowls, embracing the “food in bowls” philosophy. Add a generous dollop of creamy vanilla Greek yogurt beside each cake square. Garnish with fresh orange or clementine segments for a burst of vibrant color and juicy citrus, and then sprinkle generously with some coarsely chopped candied pistachios for irresistible crunch and sweet-salty notes. Dig in immediately and savor this delightful, comforting, yet refreshing treat.
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STORAGE TIPS FOR FRESHNESS
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To keep your carrot cake fresh and moist, store it in an airtight container in the refrigerator for up to 2 days. For longer enjoyment, this cake freezes beautifully for up to a month. We highly recommend freezing the cake in individual portions; this way, you can easily pull out a slice whenever a craving strikes for a homemade, spiced, and utterly delicious treat! Remember to thaw it gently before serving.
Did you make this delightful Orange Cardamom Carrot Cake?
We’d love to hear about your experience! Leave a comment below with your feedback, or better yet, take a picture of your beautiful creation and share it on Instagram, tagging it with @foodnouveau. Your culinary adventures inspire us!
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