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Carrot And Cardamom Shortcake Recipe: How To Prepare Carrot Pudding

Posted By: Pooja Gupta

Dating back to the medieval times, carrot and cardamom cake was one of the most popular desserts then. Originally known as carrot pudding, carrot was used as a natural sweetener earlier, making the cake so very healthy.

The cake is kept moist with carrots, and lightly spiced with cardamom and this recipe made by Chef Nidhi is inspired by Nordic desserts. Carrot-laced desserts are a staple in Stockholm - where sweet and savoury work their magic in tandem.

Carrot And Cardamom Shortcake Recipe | How To Prepare Carrot Pudding | Carrot And Cardamom Cake Recipe | Carrot Pudding Recipe
Prep Time
30 Mins
Cook Time
Total Time
2 Hours

Recipe By: Chef Neha Lakhani

Recipe Type: Desserts

Serves: 8-10

  • For Cream Cheese Frosting

    Unsalted butter - ½ cup

    Cream cheese - 400 g

    Powdered sugar - 4 cups

    Vanilla essence - 1 tsp

    A pinch of salt

    For The Cake:

    Sugar - 1 cup

    Brown sugar - ½ cup

    Vanilla - 2 tsp

    Eggs - 4

    Carrots, finely shredded - 3 cups

    Flour - 2 cups

    Self-rising flour - 1 cup

    Baking powder - 1 tsp

    Cardamom powder - 2 tsp

    Cinnamon powder - 1 tsp

    Salt - ½ tsp

    Zest of one orange

    Vegetable oil - ¾th cup

    Yogurt, plain - ¾th cup

Red Rice Kanda Poha
How to Prepare
  • Method For Cream Cheese Frosting:

    1. To make the cream cheese frosting, you need to take a bowl and add cream butter and cream cheese along with powdered sugar, vanilla essence and salt.

    2. Beat all the ingredients well to achieve a smooth consistency. Keep it aside.

    Method For The Cake:

    1. Take a bowl and put eggs and sugar in the same and beat them continuously in one direction until the mixture turns faint yellow.

    2. Now, add vanilla essence and mix the same in the mixture by folding method.

    3. In another bowl, combine flours, baking powder, salt, cardamom, and cinnamon.

    4. Add carrots and orange zest and coat the flour mixture to them.

    5. Add flour mixture, oil and yogurt, to the egg mixture we made earlier. Stir the mixture gently until they are combined.

    6. Preheat the oven to 160 degree.

    7. Grease and sprinkle some flour onto two 8-inch cake pans.

    8. Gently pour the batter - dividing equally - into the pans.

    9. Bake for an hour till it turns golden. Allow to cool on a wire rack completely.

    10. Then turn the container upside down and take the cake out.

    11. Now, frost the cake with the cream cheese frosting thickly.

    12. You can serve the same with tea or coffee or can eat it as a dessert.

  • 1. The more finer the carrots are shredded, the more evenly distributed it is while making the cake.
  • 2. Brown sugar is used to make the carrot cake richer and darker.
Nutritional Information
  • Serving size - 1 piece
  • Calories - 719 cal
  • Fat - 38 g
  • Protein - 5 g
  • Carbohydrates - 118 g
  • Sugar - 79 g
  • Dietary fibre - 3 g
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