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Carrot Cardamom Loaf Cake Recipe Cove Cake Design

Carrot Cardamom Loaf Cake Recipe with Burnt Honey Cream Cheese Icing

Carrot cardamom loaf cake slice

Carrot Cardamom Loaf Cake

I have always loved carrot cake (I even had it as one tier of our wedding cake!). I tend to nowadays veer towards flavours that are new and interesting but there are times when the classics are called for and comforting. With the global shutdown for coronavirus currently confining us to our homes and lending an air of anxiety to our daily lives, I decided to make a classic carrot loaf cake (with a twist of course!) for an Easter treat.

Carrot Cardamom Loaf Cake

The Recipe

The Carrot Cardamom Cake

The recipe is based on standard carrot loaves, using oil instead of butter and brown sugar for depth of flavour. I used half plain and half wholemeal flour, but all plain flour will work too. I also used a mix of dark soft brown sugar and caster sugar, but for this type of rustic cake I think it is fine to play fast and loose with whatever sugar you have (espeically given the current shopping restrictions too!).  Cinnamon and mixed spice are typical additions to carrot cake, but I chose to add some cardamom too for an extra layer of flavour.

The Burnt Honey Frosting

Burnt honey was something I came across in my browsing of recipes and was a bit of a revelation! If you have a really good honey perhaps with citrus flavour this would work beautifully. I only had a standard honey in my cupboard which is perfectly fine too. The bicarbonate of soda aids in the caramelisation of the honey. The recipe makes extra honey but use this can be kept and used in any recipe or situation you use honey. If you don’t want to make burnt honey a little plain honey or as an alternative some citrus zest would also work well in the icing.

Happy Baking!

Suzanne x

 

Carrot Cardamom Loaf Cake with Burnt Honey Cream Cheese Icing Recipe

Ingredients for the Cake:

  • 150ml rapeseed oil (or other oil), plus extra for greasing
  • 2 free range eggs
  • 100g dark soft brown sugar
  • 100g caster sugar
  • 300g grated carrot
  • 90g plain flour
  • 90g wholemeal flour
  • 1tsp baking powder
  • 1/2 tsp bicarbonate soda
  • Pinch salt
  • 1tsp cinnamon
  • 1tsp ground cardamom
  • 1tsp mixed spice

Ingredients for Burnt honey:

  • 120ml honey
  • 1/8 tsp bicarbonate soda
  • 30mls water

For the Cream Cheese Icing :

  • 50g butter
  • 50g icing sugar
  • 180g tub cream cheese
  • 3-4 tbsp burnt honey plus extra for drizzling

Method:

  1. To make the cake, preheat the oven to 160°C/320F.  Grease a loaf tin with some oil and line with baking parchment.
  2. Place the grated carrot, rapeseed oil, eggs and sugars into a large bowl and whisk to combine. .
  3. In a separate bowl, sift together the flours, baking powder, baking soda, spices and salt.
  4. Pour the dry ingredients into the carrot mixture and stir well to combine.
  5. Pour the mixture into the loaf tin.
  6. Bake for approx 60mins, until a skewer inserted into centre comes out clean.
  7. Leave the tin to cool for 10mins before turning out onto a wire wrack to cool completely.
  8. To make the burnt honey, heat the honey in a small saucepan over a medium heat until it starts to bubble and turn a darker brown colour. Reduce heat to low and gently add they tiny amount of bicarbonate soda. Be careful as it will bubbble. Stir using a wooden spoon. Remove from heat and add the water, stirring to combine. Set aside to cool.
  9. To make the icing, beat the butter and icing sugar together in a stand mixer. Add the cream cheese and beat again. Finally add burnt honey to taste.
  10. Once the cake is cool, spread with the icing and drizzle extra honey over the top.
  11. As this cake has a cream cheese icing store in the fridge.

 

 

Lemon Raspberry Hibiscus Loaf Cake Recipe

 

I recently came across dried Hibiscus flowers on one of my many compulsive deli wanderings. Ruby red in colour, it is consumed as a tea, with a tart berry-like flavour, often requiring the addition of sugar to counteract this. I love using teas to flavour cakes and decided to try Hibiscus in a loaf cake, paired with the classic combination of lemon and raspberry. This cake recipe is deliciously moist due to the addition of natural yogurt, and the hibiscus flavour is introduced as a drizzle syrup, and in a tangy cream cheese icing. I decorated with candied hibiscus flowers, pistachio praline crumb (I do like to add pistcachio to all things possible!) and thyme flowers, but would be equally as good just with a smattering of fresh raspberries. Enjoy with a cup of your favourite brew!

(Note: If hibiscus flowers are hard to find this recipe is delicious as a simple lemon raspberry loaf cake. Simply substitute lemon juice for the hibiscus water in the syrup and omit the hibiscus syrup in the icing. Or ice with a simple mix of icing sugar and lemon juice!).

Lemon Raspberry Hibiscus Loaf Cake

Ingredients for the Lemon Rasberry Cake:

  • 190g unsalted butter
  • 190g caster sugar
  • 3 large eggs
  • 190g plain flour
  • 1tsp baking powder
  • Finely grated zest 2 lemons
  • 25g natural yogurt
  • Handful of frozen raspberries

Ingredients for the Hibiscus Syrup:

  • 75g caster sugar
  • 75g boiling water
  • Handful dried hibiscus flowers

Ingredients for the Hibiscus Lemon Cream Cheese Icing :

  • 100g cream cheese
  • 2tbsp natural yogurt
  • 1tbsp icing sugar
  • 2tbsp hibiscus syrup
  • Finely grated zest 1 lemon

To decorate (optional):

  • Candied Hibiscus flowers (you can buy these in a syrup in some good delis)
  • Thyme flowers
  • Pistachio crumb
  • Other options include fresh raspberries, candied lemon peel and edible flowers!

Step 1: To make the lemon raspberry cake, preheat the oven to 170°C/315F.  Grease and line a loaf tin.

Step 2: Cream together the butter, sugar and lemon zest with an electric mixer (or hand mixer) until pale. Scrape down sides regularly.

Step 3: Beat in the eggs one at a time.

Step 4: Sift together the flour and baking powder into a large bowl.

Step 5: Add the flour to the butter and sugar mixture and mix on slow speed until just combined.

Step 6: Add the natural yogurt and mix again until combined.

Step 7: Pour the batter into the lined tin. Push the raspberries about half way down into the cake so they are dispersed throughout the loaf. Smooth over the top and bake in the preheated oven for approximately 50 mins or until the top is springy to the touch and a skewer inserted into the centre comes out clean.

Step 8: To make the hibiscus syrup, add the hibiscus flowers to the boiling water and leave to steep for 10-15 mins.

Step 9: Drain the hibiscus water into a small saucepan and add the sugar. Heat until the sugar is dissolved and a syrup formed.

Step 10: To make the hibiscus cream cheese icing, mix together the cream cheese, yogurt and lemon zest until combined. Add the hibiscus syrup a little at a time until the desired consistency and taste is achieved (you don’t want it to be too runny).

Step 11: To assemble the cake. When the cake is cooked remove from the oven and leave to cool in the tin for 10mins before turning out onto a wire wrack to cool further.

Step 12: While the cake is still warm, poke holes in the top with a skewer and pour the warm hibiscus syrup over the top.

Step 13: When the cake has cooled completely, cover with the icing and decorate as you see fit! I used candied hibiscus flowers, pistachio praline crumb and thyme flowers. Some fresh raspberries would work equally well!

Storage: Due to the cream cheese icing this cake needs to be stored in the fridge. Bring to room temperature before serving and consume within 1-2 days.