Carrot and rosemary cake with a vanilla buttercream icing and orange curd

Name: Carrot and rosemary cake with a vanilla buttercream icing and orange curd
Total time: 90 min
Ingredients: 2 large oranges, zest and juice; 200 g granulated sugar; 100 g Lurpak® Salted Cultured 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® Salted Cultured 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 bicarbonate of soda; 2 sprigs of fresh rosemary twigs, finely chopped; 200 g carrots, peeled and coarsely grated; 200 g Lurpak® Salted Cultured Butter; 400 g icing sugar, sieved; 2 tsp vanilla extract; Zest of 1 lemon; 1 tbsp whole milk

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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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Ingredients

2 large oranges, zest and juice
200 g granulated sugar
100 g Lurpak® Salted Cultured 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® Salted Cultured 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 bicarbonate of soda
2 sprigs of fresh rosemary twigs, finely chopped
200 g carrots, peeled and coarsely grated
200 g Lurpak® Salted Cultured Butter
400 g icing sugar, sieved
2 tsp vanilla extract
Zest of 1 lemon
1 tbsp whole milk

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Carrot and rosemary cake with a vanilla buttercream icing and orange curd

Ingredients

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