This delightfully moist cardamom carrot cake is infused with bright spices and citrus flavors: it’s the perfect combination of comforting and refreshing.
This post contains affiliate links. Full disclosure is at the bottom of the article.
It comes to me regularly: the feeling I need to bake something. It usually happens when I pop open all doors in my kitchen—fridge, freezer, and pantry—looking for something sweet to eat, only to find that my homemade baked treat stocks are depleted. I close all doors, hoping a chocolate square will appease my craving. I eat the chocolate, then usually take out flour, sugar, butter, and eggs to start baking because a square of chocolate never appeases me when what I really want is a baked treat.
Last week, I was going through Allison Day’s gorgeous cookbook, Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Through Your Day, sticking Post-its on all of the recipes I wanted to try, like I always do when I read a cookbook for the first time. Her recipes are colorful and mouthwatering, and I was getting hungrier by the minute. As I was reading further into the book, I started to wonder how she would treat desserts—would there only be puddings and other dishes you usually eat with a spoon? I found myself flipping quickly to get to the sweets, and boy, was I enchanted by Day’s take on desserts. There’s a crisp—the quintessential in-a-bowl dessert—but also an easy avocado and chocolate pudding punctuated with cayenne pepper, a deconstructed pie topped with elegant discs of butter pastry, a rice pudding with a Danish twist, and roasted pears served with an addictive-looking maple and pine nut brittle. There’s a bowl of cookie dough—a treat that sounds incredibly indulgent but is in fact made with wholesome ingredients like chickpeas (so creative!). And then, there’s carrot cake.
I can’t resist carrot cake, even in the heart of summer. And the fact that Day served it so casually, in a bowl with a dollop of cream cheese and sprinkled garnishes, tempted me even more. Because the recipes in Whole Bowls are gluten-free, I adapted the dessert to make it with whole wheat bread flour, which gives cakes a fantastic crumb and a complex taste. I used maple syrup, instead of sugar, because I love the slight smokiness it provides. For simplicity’s sake, I decided that I would serve it with my new favorite vanilla Greek yogurt, which is so rich and delicious that it can act as icing. Then I worked in Middle Eastern flavors to match: cardamom, orange (or, in this case, clementine), and pistachios. The result is a delightfully moist cake infused with bright spices and citrus flavors: it’s the perfect combination of comforting and refreshing.
My version of the cake is quite different from Day’s, but what I got from her recipe—and her book as a whole—is that food is more fun in bowls! And that, from now on, includes carrot cake.
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.