Black Carrot Cake Recipe – Spiced & Spooky Halloween Treat

Last Updated on 2 months by Neha Deshmukh

Black Carrot Cake Recipe – Spiced & Spooky Halloween Treat

Hey everyone! If you’re anything like me, you love a good cake – especially one that’s a little bit different and totally festive. This Black Carrot Cake is exactly that! It’s a spiced, moist cake with a surprising twist, perfect for Halloween or any time you want to impress. I first made this a couple of years ago for a Halloween party, and it was a huge hit. The color is so striking, and the flavor is just…wow. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your grandma’s carrot cake (though, no shade to grandma’s carrot cake!). We’re taking a classic and giving it a spooky makeover. The black frosting is the star, but the warm spices and tender crumb are what will keep you coming back for more. It’s surprisingly easy to make, and the result is a show-stopping dessert that’s guaranteed to be a conversation starter. Plus, who doesn’t love a little bit of magic in their baking?

Ingredients

Here’s what you’ll need to create this bewitching treat:

• 4 eggs
• 1 cup vegetable oil (about 240ml)
• 1 1/3 cup all-purpose flour (about 156g)
• 1 cup white granulated sugar (about 200g)
• 2 cups grated carrot (about 250g)
• 1 teaspoon baking powder (5ml)
• 1/2 teaspoon baking soda (2.5ml)
• 1/2 teaspoon salt (2.5ml)
• 1 tablespoon cardamom powder (7g)
• 1/2 cup unsalted butter, softened (113g)
• 8 oz cream cheese, softened (226g)
• 3 cups powdered sugar (about 360g)
• 1/2 teaspoon salt (2.5ml)
• 1 teaspoon vanilla extract (5ml)
• Black food color

Ingredient Notes

Let’s talk ingredients! A few things make this cake special.

• Cardamom: Don’t skip the cardamom! It adds a beautiful warmth and complexity that complements the carrots perfectly. It’s a staple in Indian baking, and really elevates the flavor.
• Vegetable Oil: Using vegetable oil keeps the cake incredibly moist. It’s a traditional choice in many Indian cakes, and it really works. You can use canola oil too, if you prefer.
• Black Food Coloring: This is where the fun begins! Gel food coloring works best for achieving a deep, even black color. Liquid food coloring might require a lot more to get the same effect. Be careful, a little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans and line the bottoms with parchment paper. This is key for easy removal.
2. In a large bowl, whisk together the eggs and sugar until well combined. Then, pour in the vegetable oil and mix again until everything is nicely incorporated.
3. In a separate bowl, sift together the flour, cardamom, salt, baking powder, and baking soda. Sifting ensures a light and airy cake! Gently fold the dry ingredients into the wet ingredients using a spatula. Don’t overmix – we want a tender crumb.
4. Add the grated carrots and fold them in until they’re evenly distributed throughout the batter.
5. Divide the batter equally among the prepared cake pans.
6. Bake for 35-40 minutes, or until a knife inserted into the center comes out clean.
7. Let the cakes cool completely on a wire rack before frosting. Patience is a virtue!

Now for the frosting:

1. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Gradually add the powdered sugar and salt, mixing until the frosting is thick and fluffy.
3. Add the black food coloring, a little at a time, and blend until you achieve a uniform, deep black color.
4. Brush the cooled cake layers with sugar syrup or jam (optional, but adds extra moisture!). Layer the frosting between each cake tier.
5. Frost the exterior of the cake and smooth it out with a spatula. Get creative with your decorating! I love using meringue ghosts and sprinkles.
6. Refrigerate the cake briefly before serving for the best texture.

Expert Tips

• Don’t overbake! A slightly underbaked cake is better than a dry one.
• Room temperature ingredients blend together more easily and create a smoother batter.
• Cool the cakes completely before frosting, or the frosting will melt.
• For a smoother frosting, sift the powdered sugar before adding it.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use an egg replacer (like flax eggs) and vegan butter and cream cheese. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a blend designed for baking.
• Spice Level: Adjust the amount of cardamom to your liking. If you’re not a huge fan, start with 1/2 tablespoon.
• Festival Adaptations: While perfect for Halloween, this cake can be adapted for Diwali! Use orange or gold decorations instead of black, and maybe add some edible glitter.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai! A scoop of vanilla ice cream or a dollop of whipped cream would also be lovely.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold!

FAQs

1. Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Frost the cake just before serving.

2. What is the best way to get a perfectly even black frosting color?

Gel food coloring is your best friend! Start with a small amount and add more gradually until you reach the desired shade. Be patient – it takes time to get a deep, even black.

3. Can I use a different type of oil in this recipe?

You can! Canola oil is a good substitute for vegetable oil. Avoid using strongly flavored oils like olive oil, as they will affect the taste of the cake.

4. What can I substitute for cardamom?

If you don’t have cardamom, you can use a pinch of nutmeg or cinnamon. However, cardamom really does add a unique flavor, so I highly recommend trying to find some!

5. How can I prevent the cake from sticking to the pan even with parchment paper?

Greasing the pan before adding the parchment paper is crucial. You can also dust the greased pan with a little flour before adding the parchment.

6. Can I make cupcakes instead of a layered cake?

Yes, you can! Reduce the baking time to about 18-20 minutes.