Carrot and rosemary cake with a vanilla buttercream icing and orange curd
You have probably baked carrot cake many times. It is a true classic and many people’s favourite. This carrot cake recipe is your chance to step things up just a bit. Impress your guests with this...
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Cooking tools:
- Hand mixer
- Microplane
- Skewer
- Cake pan
- Cooling rack
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Parchment paper
Ingredients
- 2 large oranges, zest and juice
- 200 g granulated sugar
- 100 g Lurpak® Butter Salted, cold and cut into cubes
- 3 whole medium free range eggs and 1 extra egg yolk, gently beaten
- 1 tbsp corn flour
- 300 g Lurpak® Butter Salted, melted
- 300 g soft light brown sugar
- 6 medium free range eggs
- 300 g self-raising flour, sieved
- 100 g self-raising white wholemeal flour, sieved
- 2 tsp bicarbonate of soda
- 2 sprigs of fresh rosemary twigs, finely chopped
- 200 g carrots, peeled and coarsely grated
- 200 g Lurpak® Butter Salted
- 400 g icing sugar, sieved
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp whole milk
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