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Carrot Cake with Garam Masala

Carrot Cake with Garam Masala

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


For the Cake:

  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Powder
  • 2 Tsp Baking Soda
  • 2 Tbsp Kissan Garam Masala
  • 1 Tsp Salt
  • 4 Eggs
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 1/2 Cups Kissan Coconut Oil or Kissan Desi Ghee melted
  • 3 Cups Grated Carrots
  • 1 1/2 Cups Chopped Walnuts

For the Frosting;

  • 1/2 Cup Unsalted Butter, at room temperature
  • 8 Oz Cream Cheese, at room temperature
  • 1 Cup Confectioners Sugar
  • 2 Tsps Pure Vanilla Extract


To Make the Cake:

  1. Preheat oven to 350 Degrees F. Line two 9-inch round cake pans with greased parchment paper. 

  2. In a bowl, mix the flour, baking soda, baking powder, salt and Kissan Garam Masala.

  3. In separate bowl, whisk eggs and sugar together. Add melted Kissan Coconut Oil (or Kissan Desi Ghee) and whisk 1 minute. Using a spatula, gently fold in flour mixture. Fold in the carrots and walnuts. 

  4. Fill cake pans with equal portions of the batter and bake for 30 minutes or until tops of cakes spring back to a light touch. Cool in pans on a wire rack for 5-10 minutes, then remove the cakes from the pans and allow them to cool completely.  

To Make the Frosting:

  1. In a stand mixer with paddle attachment (or a bowl with electric mixer), beat together cream cheese and butter until smooth. 

  2. Add confectioners' sugar and vanilla and continue mixing until the frosting is thick and smooth. Add more milk if too stiff and more sugar if it is too runny. 

  3. Frost cakes between the layers and on top. Garnish with chopped nuts and serve.