Edd Kimbers Chocolate Cardamom Carrot Cake With Brown Butter Cream Cheese Frosting Food

EDD KIMBER'S CHOCOLATE & CARDAMOM CARROT CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING

Steps:

• reheat the oven to 180°C/Fan 160°C/ Gas 4. Lightly grease a a 23 x 33cm baking tin, then line with a piece of parchment paper that overhangs the two long sides.
• Place the flour, baking powder, salt, ground spices and orange zest into a large bowl and whisk to combine. Add the carrots, chocolate chips and raisins. In a separate bowl, whisk together the eggs, sugar, oil and juice from 1 orange, mixing until combined
• In a separate bowl, whisk together the eggs, sugar, oil and juice from 1 orange, mixing until combined.
• Pour the wet mixture in the bowl with the flour and stir together until everything is combined. Pour the cake batter into the prepared tin and spread into an even layer.
• Bake for 35-40 minutes, or until the cake springs back to a light touch or a skewer inserted into the middle comes out clean.
• Leave to cool in the tin for 20 minutes, then use the lining paper to carefully lift and transfer the cake to a wire rack to cool completely. To make the cream cheese frosting, first brown the butter.
• Place the butter into a small saucepan over a medium heat, stirring frequently. As the butter cooks it will first melt and then sizzle, splatter and then start to foam with little brown flecks.
• Pour into a bowl and refrigerate, stirring occasionally, until the butter is firm.
• Remove from the refrigerator and beat with an electric mixer, on its own, until soft and creamy. For the frosting, it's very important that the butter and cream cheese are both at room temperature, otherwise it can be tricky to get the right texture.
• Place the butter and cream cheese into a large bowl and use an electric mixer to beat on medium-high speed for 2-3 minutes, or until smooth, creamy and fully combined.
• Add the icing sugar, salt and vanilla and mix on slow speed until the sugar has combined with the butter mixture, then mix on medium-high speed for 4-5 minutes, or until light and fluffy.
• Spread over the top of the cake and finish with a grating of milk chocolate and the zest of another orange, if you like. Kept covered, this cake will keep for 3-4 days.

CARDAMOM, BROWN BUTTER CARROT CAKE WITH ESPRESSO FROSTING

Steps:

• For the spiced carrot cake: Preheat the oven to 350 degrees F. Butter a 9-by-9-by-3-inch square baking pan. Line the pan with parchment paper and butter and flour the paper.
• Brown the butter in a small stainless-steel saucepan over medium-high heat. It should melt, foam and then the foam should subside. When you smell a nutty aroma, remove the butter from the heat. Remember that it will continue to brown as it cools.
• Combine the flour, baking powder, baking soda, cardamom, cinnamon, cloves and salt in a medium bowl. Whisk together the olive oil, vegetable oil, browned butter and vanilla in a medium bowl. Mix the eggs, granulated sugar and brown sugar in an electric mixer until fluffy, about 4 minutes.
• Drizzle the oil mixture into the mixer and whisk until light and fluffy, 2 to 3 minutes. Transfer to a large mixing bowl and fold the dry ingredients into the mixture with a rubber spatula until combined, then stir in the carrots. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
• For the frosting: Dissolve the espresso powder in 2 tablespoons of hot water. Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add the confectioners' sugar, espresso and cardamom and beat until light and fluffy.
• To assemble: Remove the cake from the pan and let cool on a wire rack. Cut into 9 squares, then split each square in half horizontally. Spread some of the icing between two cake layers, then generously spread icing over the top and garnish with the candied walnuts.