Carrot & Cardamom Cake
Easy
Carrot & Cardamom Cake with Cream Cheese Buttercream Carrot cake is a classic, but Shane Smith’s twist on this baked treat is delicious and great for Afternoon Tea! His recipe is gluten free, which changes this cake from a lighter sponge to a moreish slice, and is flavoured with a pinch of cardamom which adds a lovely floral note. Each slice is finished off with tangy cream cheese frosting and you can decorate however you choose. Chopped nuts, grated carrot, edible flowers, the choice is yours. To make this delicious treat suitable for coeliacs, make sure to use a gluten free baking powder.
SERVE
18
Carrot & Cardamom Cake
Easy
Introduction
Carrot & Cardamom Cake with Cream Cheese Buttercream Carrot cake is a classic, but Shane Smith’s twist on this baked treat is delicious and great for Afternoon Tea! His recipe is gluten free, which changes this cake from a lighter sponge to a moreish slice, and is flavoured with a pinch of ca
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Ingredients
- 160g grated carrot
- 40g chopped walnuts
- 3 medium eggs
- 160g caster sugar
- 160g ground almonds
- 15g cornflour
- 1 tbsp baking powder (gluten free)
- Pinch of cardamom
- 200g unsalted butter, softened
- 200g icing sugar, sifted
- Dash vanilla extract
- 60g full fat cream cheese
- Chopped pistachio nuts
- Edible flower petals
FOR THE SPONGE
FOR THE CREAM CHEESE BUTTERCREAM:
TO DECORATE:
Method
- 1. Pre-heat oven to 165°C / 145°C fan assisted / gas 3 and line a 23cm (9 inch) square baking tin with parchment paper.
- 2. For the carrot cake, simply place all the ingredients in a medium sized mixing bowl and stir until all the ingredients come together.
- 3. Spoon the batter into a lined 9” square baking tin and spread evenly inside the cake tin.
- 4. Place in a pre-heated oven and bake for 35-40 minutes, a skewer should come out clean.
- 5. Once baked and golden brown, remove from the oven and allow to cool completely in the tin on a wire rack.
- 6. Once cool, remove from tin and place in the fridge. This cake will portion better when cold.
- 7. For the cream cheese buttercream, cream together the butter, sugar and vanilla in a mixing bowl with an electric mixer until light and creamy.
- 8. Add the cream cheese and mix just until combined. Do not over mix at this point as the frosting can split if overworked.
- 9. Remove the carrot cake from the fridge and using a carving or bread knife portion the cake. Tip: Wipe the blade clean with paper towel after each cut for cleaner slices.
- 10. Spoon the frosting into a piping bag fitted with a small round nozzle then pipe three rounds of buttercream on top of each piece of cake. To finish, sprinkle with chopped pistachio nuts and edible flowers or any other toppings you like.
