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Caraway carrot cake with poppy seeds from Crumb: The Baking Book by Ruby Tandoh

  • caraway seeds
  • carrots
  • ground coriander
  • lemons
  • light brown sugar
  • poppy seeds
  • cream cheese
  • plain flour
  • butter

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Notes about this recipe

  • TrishaCP on January 29, 2017

    This was delicious but quite unusual. I wasn't sure at the time that she quite convinced me that caraway is better than cinnamon in a carrot cake. However, the flavor really grew on me. I had a few technical issues. I loved the poppy seeds in the cake, but while really beautiful, they were less appealing in the frosting and I would omit the next time. I also thought the frosting needed more sugar (unusual for me)- maybe because my palate was unaccustomed to thinking of the caraway in that way and it read too savory? And although my cream cheese had softened for a considerable amount of time, it was very challenging to spread it on the delicate lower level of the cake- it definitely didn't "dollop" and she was concerned about liquid while I had none, so maybe there were product differences between the US/UK or my kitchen was just too cold? Finally, I had to add 15 minutes to the cooking time for my cake to bake through (I usually have to add 10 minutes to cakes because of my oven).

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