Recipe Overview
A delicious carrot cake with liquorice and pear cognac. Makes 8 slices.
Ingredients
For the cake:
- 3 eggs
- 210g white or light brown Muscovado sugar
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 1 tablespoon cardamom
- 1 tablespoon cinnamon
- 1 tablespoon Lakritsfabriken liquorice powder
- 210g plain white flour, sifted.
- 200g coarsely grated carrots
- 200ml cooking oil
For the Icing:
- 210g icing sugar, sifted
- 250g butter, warm and diced
- 200g Philadelphia /cream cheese
- 2 teaspoons vanilla sugar or vanilla extract
- 3 tablespoons pear cognac*
- 2-3 tablespoon Lakritsfabriken liquorice powder
- 30g grated carrots (Optional)
- 1 teaspoon Lakritsfabriken liquorice granules (Optional)
* Orange liqueur makes a good substitute, as does the finely grated zest of an orange (As an alcohol-free alternative)
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper.
- Whisk the eggs and sugar together in a bowl. In a separate bowl mix together the bicarbonate of soda, baking powder, cardamom, cinnamon, liquorice powder and flour.
- Stir the flour mix from the second bowl into the whisked sugar and egg. Add the grated carrots and oil and mix well.
- Pour the batter into a greased pan with a removable rim. Bake the cake for 35-40 minutes or until a skewer comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes, then turn out and leave to cool completely before icing.
- To make the icing, whisk together icing sugar, butter and cream cheese. Add the vanilla, liquorice powder and pear cognac. Whisk everything together into a cream and leave in the fridge for an hour or so before spreading it on the cake.
- Optionally add more grated carrot & the liquorice granules on top of the icing for additional effect.
Enjoy!
Attribution
Permission to reproduce this recipe has very kindly been provided by Lakritsfabriken. Translated and adapted by Liquorice Heaven.
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