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

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 bicarbonate of 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