This carrot cake is flavored with caraway and cardamom, for a delicious take on a classic. Feel free to substitute more cinnamon in place of the cardamom and caraway for a more traditional carrot cake.
for the cake:
for the frosting:*
* This makes enough frosting for a naked or semi-naked cake, but if you want to go with a fully frosted cake, double the quantities of frosting ingredients.
** No worries if you don’t have convection—it might just take a couple minutes longer to bake through.
To make ahead: This cake can totally keep in the fridge for 12-16 hours without staling one bit. But like all floury baked goods, the fridge is a staling environment, so you’ll want to avoid keeping it in there much longer. I like to store individually wrapped slices in the freezer (microwave for just a couple seconds to thaw, or let it sit at room temperature for a couple hours). If you want to make some components further ahead of time than 16 hours: 1) You can make the frosting a few days in advance and store in in a sealed container in the refrigerator (give it a couple hours to come back to room temperature before frosting the cake). 2) You can bake the cake layers up to 3 months ahead of time, and freeze them tightly wrapped in plastic. Let them sit at room temperature for a couple hours to thaw.