A delicious carrot cake with liquorice and pear cognac. Makes 8 slices.
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)
- 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.
Permission to reproduce this recipe has very kindly been provided by Lakritsfabriken. Translated and adapted by Liquorice Heaven.
Leave a comment