Carrot Cardamom and Pistachio Cake with Saffron Cream Cheese Frosting

It’s the season for carrot cakes and this one’s about to blow your mind!

Think of it as carrot cake meets gajar halwa — an Indian sweet dish made by slow-cooking grated carrots in milk and sugar. The green cardamom has a prominent flavour in this cake, as in the gajar halwa, and I prefer it over cinnamon or nutmeg for summer recipes.

Also, carrot cake is typically made with oil but I’ve swapped it for brown butter for a rich and nutty flavour. I love the taste of brown butter and I use it instead of regular butter in baking whenever I can, for instance in cornbread. It’s fascinating how the same ingredient transforms flavour after heating for a few minutes.

While this cake is amazing enough to be had on its own, the cream cheese speckled with saffron strands makes it festive with its floral notes while also imparting a sunny hue to the cake.

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