About
Carrot, Cardamom & Orange Cake by Lovecrumbs, Edinburgh
Grease, flour & line 2 x 8” sandwich tins
Preheat oven to 180C
This cake will keep at room temperature for a couple of days.
Photo by Hollie Love Reid
-
Emma H. favorited Carrot, Cardamom & Orange Cake
27 Sep 18:30
-
CraftyCat added Carrot, Cardamom & Orange Cake to Cooking
23 Jun 04:46
-
CraftyCat favorited Carrot, Cardamom & Orange Cake
23 Jun 04:46
-
KMOM14 added Carrot, Cardamom & Orange Cake to To-make list
06 Mar 03:00
-
Melia P. added Carrot, Cardamom & Orange Cake to Foodage! BOOM
28 Feb 05:13
-
Cat Morley replied to a comment on Carrot, Cardamom & Orange Cake
19 Feb 11:51
-
SugarNSpiceLily replied to a comment on Carrot, Cardamom & Orange Cake
19 Feb 03:12
-
SugarNSpiceLily added Carrot, Cardamom & Orange Cake to A Bite To Eat
19 Feb 03:07
-
Suzi T. favorited Carrot, Cardamom & Orange Cake
11 Feb 21:06
-
Cat Morley commented on Carrot, Cardamom & Orange Cake
11 Feb 20:05
You Will Need
-
Step 1
Combine the sugar and oil in a bowl and whisk together, stir in the carrots and orange zest, followed gradually by the eggs.
Sift the flour and cardamom together into a bowl then fold into the wet ingredients. -
Step 2
Divide the mixture evenly between the two tins and bake at 180C for 35 minutes - cake test with a skewer. If the skewer comes out clean the cake is ready, if not bake for a further 5 minutes and test again, repeat as necessary.
-
Step 3
Once the cake tins are cool enough to handle turn out the cakes on to a wire rack to cool. Once they are completely cold start the icing.
-
Step 4
Cream the butter and cream cheese together until very soft, then add the sifted icing sugar, followed by the orange juice. If the icing is a little slack add a little more icing sugar, if it is too thick add a little more juice.
-
Step 5
Sandwich the cakes together with a few spoonfuls of the icing, then ice the top with another few spoonfuls of icing. Spread over the top with an even swirl, then decorate with orange zest.
Comments
