This cake works well with end-of-season carrots. The addition of fresh orange lifts the flavour and adds moisture to this golden cake.
Carrot and cardamom cake with orange cream
Serves 8-10
Ingredients
150g light brown soft sugar
250ml sunflower oil
3 eggs (medium) beaten
1 tsp cardamom
¼ tsp ground ginger
pinch of freshly grated nutmeg
tsp ground cinnamon
1 orange, zest and juice
¼ cup golden sultanas (optional)
300g flour
2 tsp baking powder
3 medium carrots (about 250g) grated
Icing
250g mascarpone (or cream cheese)
1 orange, zest
pinch nutmeg
1 tsp orange juice
50g icing sugar
Method
Heat the oven to 180degC.
Lightly grease a 23cm spring-form cake tin and line with baking paper. Beat the sugar, oil and eggs together in a large bowl. Add the orange zest and juice from one orange, plus the sultanas (if using) and add to the carrots.
Sift the flour and spices together and add to the carrot and orange mixture. Combine gently and do not overmix.
Pour into the prepared cake tin and bake for 45 minutes to 1 hour or until a skewer comes out clean. Remove from the oven and cool in the tin for 10 minutes before carefully turning out on to a wire cooling rack to cool.
To make the icing, for this cake I really like the creamy taste and texture of mascarpone. If using mascarpone, I don't use a mixer. I mix it by hand. Place the mascarpone, orange zest and icing sugar together and whip well with a spatula until lump free and combined.
Generously spread over the top of the cooled carrot cake. It will keep covered in the fridge for two days.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
