Carrot And Rosemary Cake With A Vanilla Buttercream Icing And Orange Curd
With its pungent, eucalyptus-like flavour and smell, rosemary adds a nice spark to the traditional carrot cake.
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Ingredients
- 2 large oranges, zest and juice
- 200 g granulated sugar
- 100 g Lurpak® Slightly Salted Butter, 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® Slightly Salted Butter, 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 baking soda
- 2 sprigs of fresh rosemary twigs, finely chopped
- 200 g carrots, peeled and coarsely grated
- 200 g Lurpak® Slightly Salted Butter
- 400 g icing sugar, sieved
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp whole milk
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