Carrot cake with cardamom and orange buttercream
30 mins cooking time
Cook, with a few ingredients, some aromatic spices and delicious carrots, you canyou’re your mark on a classic. With layers of aromatic nutmeg, cinnamon, toasted pistachios, and a rich orange and cardamom icing, this carrot cake is impossible to resist. So, mix the flour, crack those eggs and bake up a showstopper, perfect for special occasions or simply as a delicious treat.
Carrot cake with cardamom and orange buttercream
Cook, with a few ingredients, some aromatic spices and delicious carrots, you canyou’re your mark on a classic. With layers of aromatic nutmeg, cinnamon, toasted pistachios, and a rich orange and cardamom icing, this carrot cake is impossible to resist. So, mix the flour, crack those eggs and bake up a showstopper, perfect for special occasions or simply as a delicious treat.
Cook, with a few ingredients, some aromatic spices and delicious carrots, you canyou’re your mark on a classic. With layers of aromatic nutmeg, cinnamon, toasted pistachios, and a rich orange and cardamom icing, this carrot cake is impossible to resist. So, mix the flour, crack those eggs and bake up a showstopper, perfect for special occasions or simply as a delicious treat.
Cook mode
Method
Cakes
1
Preheat the oven to 180C/160C fan/gas mark 4.
2
Grease and line two spring form tins of 20cm in diameter.
3
In a large bowl, beat Lurpak® Plant Based, sugar, and eggs until light and fluffy. You want the mixture to have almost doubled in volume.
TIP
Allow the melted Lurpak® Plant Based to cool slightly before beating it with the eggs and sugar to prevent the eggs from cooking. This guarantees a smooth batter and a deliciously soft cake.
4
Mix flour, baking soda, salt, and spices and gently fold these into the mixture, trying not to knock out any air.
5
Gently fold in carrots and pistachios and divide the mixture evenly between the two tins.
6
Bake in the middle of the oven for 25-30 minutes until a skewer comes out clean when inserted into the centre of the cake. Cool in the tins for 15 minutes, then turn onto a wire rack.
TIP
Let the cake cool before adding the buttercream to prevent it from sliding or falling off. It pays off in the end, as it makes piping a lot more manageable. After flipping the cake out of the tin, let it sit at room temperature for a while or pop it in the fridge for about 15 minutes.
Buttercream frosting
1
Beat Lurpak® Plant Based for about 5 minutes until very light and fluffy. Add icing sugar, cardamom, and orange zest and beat again until fully mixed.
TIP
For a creamy and stable frosting, use softened Lurpak® Plant-Based. Ensure it is soft enough to blend smoothly with powdered sugar and other ingredients but not so warm that it becomes runny. Softened Lurpak® Plant Based will create a frosting that is easy to spread and holds its shape well. If it is too firm, the frosting will be difficult to work with; if it is too soft, it may not set properly. Aim for a consistency that allows for easy mixing and spreading.
2
Add milk slowly and beat, adding just enough to loosen the mixture.
3
Cover the top of the first cake with half of the frosting and place the second cake on top. Then, cover the top with the other half of the frosting and sprinkle it with chopped pistachios.
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