Tamarind Carrot Cake

This tamarind carrot cake is the perfect blend of being delightfully unique, yet still a strong reference to the original. I’m surprised more people don’t pair tamarind and carrot together, because the match really is unparalleled. This cake is the perfect balance of a new and exciting snacking cake, but something that still feels approachable for those who love the classics. I love to serve this to a group with adventurous eaters and traditionalists alike because both are shocked (and later, enamored) by the slightly tangy, delightfully deep flavor this cake has. If you haven’t baked with tamarind before, consider this your sign.

Along with being a delicious, moist and flavorful carrot cake, this tamarind carrot cake comes together in one bowl. The only elbow grease you need is for grating your carrots, and after that, it’s just mix, dump, bake, and enjoy. A decorative tahini swirl goes on top, making this one-bowl cake look like it took hours, when it really was half the effort.

First, what is tamarind?

Tamarind is a tropical pod-like fruit with a sour pulp that turns dark brown and sweet when it’s fully ripe. Originally from Africa, it was also naturalized in Asia and has become a staple ingredient in Indian, African, Central American, and South American cuisines.

The unripe, green fruit is vibrant and sour and is often used in chutneys or pickles. Fully-ripened tamarind is a unique balance of sweet and sour that makes for an interesting addition to both savory and sweet dishes—like this tamarind carrot cake, for example. You can also find tamarind as an extract and powder, depending on where you’re shopping and what you’re preparing. I like to use it in its paste form, which I’ve found is easiest for cooking! Its versatility truly knows no bounds.

The ingredients you will need for this tamarind carrot cake

We know there’s tamarind, we know there’s carrot. But what other ingredients are in this carrot cake? Here’s the full list:

• 4 large eggs
• 2 & 1/2 cups grated carrots loosely packed, 290 grams
• 1″ knob fresh ginger, grated
• 1/4 cup white sugar, 55 grams
• 1 cup loosely packed light brown sugar, 190 grams
• 14 tbsp neutral oil such as avocado oil or canola oil, a shallow 1 cup
• 2 tbsp tamarind paste, 28 grams
• 2 cups all-purpose flour, 280 grams
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp Diamond Crystal kosher salt, use half if using Morton’s
• 1-2 tbsp tahini for swirling on top of the cake

How to make the carrot cake batter

I’ve designed this cake batter to be one bowl and SUPER easy. Once you’ve gathered your ingredients, this cake batter comes together pretty quickly. In a large bowl, whisk together the eggs for 1-2 minutes, until they become a shade lighter in color—from orange to light yellow. This helps lighten the cake1

Then add in your grated carrots and ginger, whisking the mixture to combine everything. Add in the sugars, oil, and tamarind paste and mix very well again.

In the same bowl, add the flour, the ground ginger, cardamom, cinnamon, baking powder, and salt. Use your whisk again to carefully combine everything into a thick batter.

What makes carrot cake moist?

The moisture factor in baked goods comes from a LOT of external sources. I’m very well known for throwing whole vegetables into my cakes, just because I know how goooood the moisture can be. But vegetables and other fruits alone are not the sole source for what makes a cake moist. It also depends on your flour-to-fat ratio, and if you are using any additional moistening agents. Moistening agents typically include a dairy product, like sour cream or crème fraîche. In this case, a high ratio of oil to flour is what causes the moisture, along with the natural moisture from the carrots. I tried this particular cake with a moistening agent and it got slightly too moist (there is such a thing!)

But the carrots do matter too. The more finely grated the carrots, the more moist your cake will be. This is because the moisture breaks down in the carrots as you break them down, which will directly impact the results of your cake. So no store-bought here, just trust me!

Tips & tricks on how to store this tamarind carrot cake and keep it moist

Once your cake is baked, your best bet for keeping leftovers fresh and moist in the days to come is to store them in an airtight container in the fridge. Air is truly the enemy of moist baked goods, so the key is to keep it away at all costs. If you don’t have a good container for this, you can also wrap your cake in a layer of plastic wrap and a layer of aluminum foil—it may seem extra, but it does a great job of sealing in moisture.

Stored properly, this tamarind carrot cake will stay fresh for up to 3-4 days. To make it extra delicious, microwave it with a damp paper towel on top for around 20 seconds.

FAQs

Looking for other baking recipes?

Why is this carrot cake recipe offered in grams?

Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. One cup of flour can sometimes range from 120 grams all the way to 160 grams, which will make a huge difference in your baking!

As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe.

And that’s everything for this tamarind carrot cake!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3