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Justine Doiron

just real good food

Baking + Sweet, Cakes, Dairy Free, Recipes, Special Diets · March 1, 2023

Tamarind Carrot Cake

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Tamarind carrot cake with tahini swirl in a round baking dish

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.

sliced tamarind carrot cake on plates

Table of contents

  • First, what is tamarind?
  • The ingredients you will need for this tamarind carrot cake
  • How to make the carrot cake batter
  • What makes carrot cake moist?
  • Tips & tricks on how to store this tamarind carrot cake and keep it moist
  • FAQs
  • Looking for other baking recipes?
  • Why is this carrot cake recipe offered in grams?
  • Watch the video here:
three whole carrots

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.

grated carrots and ginger

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
wet ingredients in a mixing bowl

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.

dry and wet ingredients layered together in a mixing bowl

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!

fully combined cake batter

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.

cake batter in a round baking dish

FAQs

Can I make this gluten-free?

Absolutely – I recommend a 1:1 GF flour blend, King Arthur Baking makes a great one.

Can I make this without tahini?

While the tahini adds to the flavor and visual effect of the finished cake, it’s certainly not necessary! You can also use almond butter as a sub, I’ve found the nutty flavor quite nice.

What is the best way to bake this cake?

While you can prepare it in a loaf pan, it bakes best in a 3-4in. deep banking dish. For complete directions on how to adjust the baking time for other baking vessels, see the notes section at the end of the recipe.

cake batter with tahini swirl in a round baking dish

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Tamarind carrot cake cut for serving

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.

cut and plated tamarind carrot cake

Watch the video here:

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

Tamarind Carrot Cake

This carrot cake is a moist, sweet, absolutely delicious version of carrot cake with the unique addition of tamarind paste. Native to Africa and Asia, this tart, subtly sweet fruit adds a unique level of sharpness, fruitiness and flavor to carrot cake that simultaneously compliments its classic flavors while making it taste like something you've never had before.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 15 minutes mins
Course: Dessert, Snack
Servings: 1 9″ snacking cake

Equipment

  • 1 grater or microplane
  • 1 large whisk
  • 1 9" round cake tin

Ingredients

  • 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

Instructions

  • Preheat the oven to 350°F.
  • 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.
  • Add in the grated carrots and ginger and whisk to combine. Add in the sugars, oil and tamarind paste and mix very well.
  • In the same bowl, pour in the flour, the ground ginger, cardamom, cinnamon, baking powder and salt and use the whisk to gently stir into a thick batter.
  • In a parchment-lined (or greased) 9" round cake pan, pour in the batter. To use a different kind of baking dish, see recipe notes.
  • Add dots of tahini all over the top of the batter and use a toothpick to swirl into a loopy design (see blog post for photos).
  • Bake at 350°F for 48-52 minutes or until you can insert a toothpick in the center and it comes out clean.
  • Let cool before slicing and serving, and enjoy!

Notes

This recipe is best done in a shallow baking dish. It can be done in a loaf pan, but it tends not to dome like a normal loaf would. I recommend using baking dishes that are no taller than 3-4 inches in height. This will ensure the cake cooks evenly and domes beautifully! Here are rules of thumb for different baking instruments: 
For muffins, cook 18-22 minutes before checking
For two shallow loaf tins, bake 30-40 minutes before checking
For a square 8×8″ baking dish, bake 35-40 minutes before checking

Posted In: Baking + Sweet, Cakes, Dairy Free, Recipes, Special Diets

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Comments

  1. Niki Hvidsten says

    March 6, 2023 at 2:11 am

    Not made it yet but know it will be simply delicious like all the other recipes of yours I have made.
    Could you add nuts like pecan or walnuts?
    Looking forward to this bake!

    • Justine says

      March 6, 2023 at 12:16 pm

      Absolutely! I’d only add about 3/4 cup so as not to weigh the crumb of the cake down, but it will be delicious 🙂

  2. Becki says

    March 6, 2023 at 4:14 am

    I love tamarind, and I was kinda thrilled to use it in a baking recipe. And tahini too. The combination in a carrot cake was pretty amazing – definitely not like any carrot cake I’ve had before.
    I didn’t grate my carrots as finely as you did, and so the texture was not as smooth as yours – we could still see some carrot shreds in the baked cake. (I saw that picture of your grated carrots when I was all done – next time). One change I made (intentionally) was to use a couple of ‘chia eggs’ because I was short on the eggs called for. And in a snacking cake I like the crunch of the seeds. So I used two eggs and two ‘chia eggs’ and it was enough crunch for me.
    I’ve watched your TikToks and reels and this is the first time I’ve tried your recipe. Success! And thanks for a recipe I want to make again.

  3. Hayley Abell says

    March 6, 2023 at 1:25 pm

    Delish snacking cake which I thought was even better next day. I was out of brown sugar, so used coconut sugar. I want to definitely make it again with brown sugar, though. Also used a homemade gluten free flour mix with no problem. The texture was comparable to yours. Thank you for such a fun flavor combo!

  4. sarah says

    March 9, 2023 at 10:18 pm

    Hi!

    I made this but found there was too much batter for a 9” pan somehow… my cake was super tall. Did you split this into two pans? Thanks!

    • Justine says

      March 14, 2023 at 1:29 am

      Oh no! I know my batter fills the tin pretty full, but it definitely shouldn’t pour over. You can split in two if you’re more comfortable, just lower the baking time to 40 minutes per pan.

  5. Ariella says

    March 22, 2023 at 1:03 am

    Is 4 eggs too many to replace with equivalent amount of flax eggs? I’ve never done that many but I love all your recipes and want to make this one too! On my way to go rate some of my faves. Thank you for your wonderful and creative meals!

    • Justine says

      March 22, 2023 at 2:19 am

      I haven’t personally tested it, and I’d worry about the high volume! My best advice would be to halve the recipe and use flax eggs, and cut down the baking time by about 15 minutes. I hope this helps, and please let me know how it turns out!

  6. Ariella says

    March 22, 2023 at 1:08 am

    Delicious! One time my husband made this and didn’t realize he wasn’t supposed to use both sweet potatoes I roasted (one was a fridge future snack sweet potato!) so he added both in and it was still delicious.

    • Ariella says

      March 27, 2023 at 1:36 pm

      Well this is awkward, I put this on the wrong recipe. Copy/Pasting onto the right one….sigh

  7. Gail Wells-Hess says

    March 22, 2023 at 4:32 am

    Addictive! Simple and delicious.

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