Foodie Friday: Spiced carrot cake with cardamom cream

Today’s delicious recipe is by Sam Batchelor from Sydney’s Eat & Co. and comes from the new 2020 Williams-Sonoma calendar. Filled with recipes from leading chefs, cooks, makers and bakers, entire proceeds from the calendar will go to the Starlight Children’s Foundation.

Ingredients (makes 1 x two-layer cake)

Batter

400g (3C) self-raising flour
340g dark muscovado sugar (dark brown sugar)
2 generous tbsp of mixed spice
1.5 tsp (7.5g) bicarb soda
160g sultanas or golden raisins
100g walnuts, toasted
100g desiccated coconut
300ml vegetable oil
4 eggs
4 large or 6 medium sized carrots, peeled and grated (approx. 400g)
Zest of 2 blood oranges (or plain orange if blood orange not in season)

Syrup

150g golden caster sugar
Juice of 2 oranges/blood oranges (from above zested fruit)
1 tsp ground cardamom
1 tbsp lemon juice

Cardamom cream

1kg mascarpone
5 tbsp orange juice
3 tbsp golden caster sugar
2 heaped tsp ground cardamom

Candied carrots and walnuts – optional

2 large peeled carrots
1C water
1C golden caster sugar
6 cardamom pods
1 cinnamon stick
100g walnuts

Method

If you’re decorating with candied carrot and walnuts, prepare these ahead of time (the day before) and store in airtight containers or, at a minimum, prior to mixing the cake. The syrup and cardamom cream can also be made ahead of time.

To do the carrots, pre-heat the oven to 110C. Combine water, sugar and spices in a medium pan. Heat over medium heat until the sugar is dissolved. Use a peeler to create long ribbons of carrot. Place ribbons in syrup and simmer for 10 mins before removing (retaining the syrup for the walnuts). Lay each ribbon flat on a wire rack and ‘dry’ in the oven for 30 mins.
For the walnuts, continue to simmer the syrup until reduced by half. Remove whole spices and toss in the walnuts to coat. Spread the nuts on a lined baking tray. Once the carrots are done, increase the oven temperature to 170C and roast the coated walnuts for 10-15 mins. You can also toast 100g walnuts in a separate tray at the same time, ready for the cake batter.
For the cake batter, grease and line two springform tins. Pre-heat the oven to 170C if you have not already used for candied carrots and nuts. Whisk eggs, oil, sugar and zest together in a large bowl until smooth and the sugar granules dissolved. Sift the flour, spice and bicarb soda into the wet ingredients, then fold to combine. Add the remaining batter ingredients; carrot, sultanas, coconut and the pre-toasted walnuts. Gently fold until just combined. Pour mixture evenly into the two prepared springform tins. Bake for 40mins or until just cooked in the centre.
Whilst the cakes are cooking, prepare the syrup and cardamom cream. For the syrup, simply whisk all ingredients in a small jug and set aside.
For the cardamom cream, soften mascarpone in a large bowl by working with a spatula. Add the remaining ingredients, mixing until smooth. Set aside in the fridge until needed.
Once the cakes are cooked, use a skewer to prick a few holes in each cake (leave the cakes in the tin). Divide and pour the syrup over cakes and leave to cool completely.
To assemble, remove cakes from the tins. Place one cake layer on the serving plate. Use 1/3 of the cardamom cream and spread to cover the top of the cake. Place the second layer on top and use remaining cream to cover the top and sides of the cake. If using, break up the candied walnuts and sprinkle over the top of the cake, followed by the carrot ribbons.