A Seriously Good Cardamom-Carrot Loaf Cake for Thanksgiving Morning

And other turkey day tips, no matter your plans!

I understand that a lot of people fast all day on Thanksgiving, to eat as much turkey as humanly possible, but I am incapable of skipping breakfast—even in service of a feast. In recent years, I’ve found a happy medium in baking a sweet breakfast loaf, like a banana bread or carrot cake, that I can munch on while cooking or bring as a host gift! (Most people will bring wine or dessert, but few people thing of breakfast for the day-of or next-day!)

This cardamom-carrot cake loaf, from Gabi Moskowitz’s collection of Grateful Dead-inspired recipes, draws inspiration from the Dead’s over-the-top sound system to create an “intensified” carrot cake. As she writes, “Roasting the carrots until deeply caramelized, then puréeing, distills their flavor far more than grating them raw, as in traditional carrot cakes.” Honestly, it’s bound to go so quickly, you may want to bake two!

Here’s how to make it:

Yield: 6 to 8 servings

You will need:

Cardamom-Carrot Loaf Cake with Cream Cheese Glaze

Between March and October 1974, the Dead toured with a sound system coined the Wall of Sound. At the time, it was the largest concert sound system ever built. It featured 48 amps and 604 speakers—each of which carried the sound of just one instrument or vocalist, which meant the sound was unprecedentedly clear. The audience was quite literally surrounded by a wall of distinct, maximized sound, making every note the band played a full-body experience for the listener. This turned-up rendition of a carrot cake takes the same approach—intensifying the whole experience by magnifying one ingredient: carrots. Roasting the carrots until deeply caramelized, then puréeing, distills their flavor far more than grating them raw, as in traditional carrot cakes.

You will need:

For the carrot puree

7 or 8 medium carrots, peeled and cut into 1-inch pieces
2 tablespoons avocado or grapeseed oil, or melted coconut oil

For the loaf cake

½ cup avocado or grapeseed oil, melted coconut oil, or melted
unsalted butter (dairy or plant-based), plus more for the pan
3 large eggs (use flax eggs, see page 12, or vegan egg replacer for a vegan version)
1 ¼ cups granulated or coconut sugar
2 tablespoons milk (dairy or plant based) or water
1 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon fine sea or table salt
¾ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons grated fresh ginger or ¼ teaspoon ground ginger
2 2/3 cups all-purpose flour (for a denser, nuttier crumb, replace 1 cup all-purpose flour with whole wheat or spelt flour)
½ cup chopped raw walnuts (optional), plus 1 to 2 tablespoons for garnish (optional)
¼ cup raisins (golden raisins or chopped dates also work well)

For the cream cheese glaze

4 ounces cream cheese (dairy or plant based), at room temperature
½ cup confectioners’ sugar, sifted
1 teaspoon vanilla extract or paste
3 to 4 tablespoons milk (dairy or plant based)

How to make it:

• Preheat the oven to 375° F.

To make the carrot puree

• Spread the carrots on a rimmed baking sheet and drizzle the oil over them. Use your hands to toss them well, ensuring each carrot is well coated. Roast for 25 to 30 minutes, until the carrots are very soft and browned.

• Remove the carrots from the oven and let sit until cool enough to handle. Transfer to a food processor and puree until very smooth. Set aside until ready to use.

To make the cake:

• Oil, butter, or spray with cooking spray a 6-cup/8.-inch loaf pan and dust lightly with flour.

• In a large bowl, whisk together the pureed carrot, oil, eggs, granulated sugar, and milk until smooth. Sprinkle the baking powder, baking soda, salt, cardamom, cinnamon, nutmeg, and ginger over the batter, and whisk until well combined. Fold in the flour, just until mixed, then fold in the walnuts, if using, and raisins. Scrape the batter into the prepared loaf pan.

• Bake the loaf for 60 to 65 minutes, until domed and browned. A cake tester or toothpick should come out clean when inserted into the center.

To make the glaze:

• In a stand mixer or bowl with a handheld mixer, beat the cream cheese until very creamy. Gradually beat in the confectioners’ sugar and vanilla, then beat in 3 tablespoons of the milk, or a bit more as needed to make the glaze loose enough to drizzle.

• Refrigerate if not ready to use. The glaze will thicken the longer it sits in the refrigerator and will loosen after sitting out for a few minutes. You may also add a tablespoon of milk (dairy or plant based) to thin it enough to pour over the top of the cake.

To finish the cake

• Let the cake cool in the pan, then gently remove it and transfer to a platter or plate. Don’t try to glaze the cake while it’s hot—the glaze won’t stick.

• Pour the glaze over the top of the cooled cake and use an offset spatula or rubber scraper to gently spread it over the top, allowing it to drip down. It’s important to make sure the cake has cooled fully before icing; otherwise, the glaze will melt too much. If desired, top with a light sprinkle of finely chopped walnuts. Slice and serve. Leftovers may be stored in the refrigerator for up to a week.

Thank you to Gabi Moskowitz for generously sharing this recipe! You can buy her cookbook Dead in the Kitchen here!

Issue #171: On Treating Yourself Like a Guest Over the Holidays

Issue #117: Six Thanksgiving Traditions Made Simple (and Solo)

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