November 3, 2020. Election Day. Sunny and cool. Carrot & Cardamom Cake.<\/p>\n\n\n\n
I did not expect to make this cake today. It’s Election Day in the US and I have planned to make yet another easy no-knead bread<\/a> and English Cottage Loaves<\/a>, and NOT a cake. So, when I heard the news this morning about the passing of Luis Troyana, a baker I admired tremendously on the Great British Bake Off show, I was greatly sadden.<\/p>\n\n\n\n Recently, I re-watched previous seasons of the Great British Bake Off show. Luis Troyano was a graphic designer and a finalist of the show in 2014. His creative designs, precise baking and bold flavor came through every one of his creations. It was such a shock to hear that he was claimed by esophageal cancer at the age of 48. The world lost an immensely talented baker. <\/p>\n\n\n\n In honor of his memory, I decided to make this flavorful Carrot & Cardamom cake that was published in his book “Bake it Great: Tips and Tricks to Transform Your Bakes from Everyday to Extraordinary” <\/strong>published by Pavilion\u2013 December 1, 2015, Chapter 1, item #7. It’s seems like such a Luis cake – stylish, bold, full of flavor and infinitely tasty. <\/p>\n\n\n\n So to King Luis, here’s a nod to your amazing bakes and may you have many more showstoppers in heaven. You will be sorely missed!<\/p>\n\n\n\n #rememberingLuisTroyano<\/p>\n\n\n\n There are 3 major components to the cake – baking the 2 sponges (as the Brits would call it in the GBBO show), making the candied nuts and the frosting that binds it all together. This delicious 2 layer cake is loaded with delicious carrots, raisins with hints of cardamom. A thin layer of cream cheese frosting holds the 2 cakes together and then covering the entire thing with more of the same frosting, and finally decorate generously with candied nuts.<\/p>\n\n\n\n I would say prepping the cardamom pods and shredding the carrots takes up most of the hands-on time, and then the rest is really just assembling and putting together the parts.<\/p>\n\n\n\n For the recipe below, I have written exactly as how I made it, which included some minor ingredient substitutions (using what I had at hand). I also included both the metric and American measurements for ease of use. <\/p>\n\n\n\n Items listed roughly in the order it will be used:<\/p>\n\n\n\n Cake<\/strong> This recipe requires two 9 inch (23 cm) non-stick round cake pans, prepped with non-stick baker’s spray ( or greased and lined with parchment).<\/p>\n\n\n\n Let’s start by gathering all of your ingredients. Then, preheat the oven to 320\u00b0F (180\u00b0C).<\/p>\n\n\n\n Peel and shred the carrots. Then, squeeze out any excess liquid and place them in a bowl. Stir in the raisins and set aside.<\/p>\n\n\n\n Next, prepare the cardamom pods. Similar to my post on making Swedish Cardamom Buns<\/a>, snip open the cardamom pods with a sharp kitchen shears and crush the seeds. Or if you prefer, use a traditional mortar and pestle to prepare the cardamom. <\/p>\n\n\n\n Then, carefully sift together the flour, baking powder, salt, cinnamon, ginger and cardamom. Set aside.<\/p>\n\n\n\n Next, weigh your empty large mixing bowl and make a note of it. <\/p>\n\n\n\n In the mixing bowl, put in your eggs and sugar and whisk for 5 minutes until the mixture is thick and well combined. Then, add oil, vanilla, and orange zest and beat for another minute until well combined. <\/p>\n\n\n\n Gradually add in the prepared flour mixture, beating well between each addition. When ready, fold in the grated carrots and raisins until well combined.<\/p>\n\n\n\n Then, weigh your bowl again and subtract the weight of the empty bowl. When done, evenly divide the cake mixture between the two prepared cake pans. Place both pans in the oven on the same shelf. Bake for 30\u201335 minutes. Check with toothpick or skewer after 30 minutes. If it comes out clean, the cake is ready. <\/p>\n\n\n\n Leave the cakes to cool in the pan for 10 minutes. Then, remove and place on a wire rack to cool completely.<\/p>\n\n\n\n When the cakes are baking in the oven, place the sugar and water in a saucepan and bring to the boil. Gently stir to make sure the sugar has completely melted before putting in the nuts. Then, reduce heat to low, stir occasionally and simmer the nuts for 15 minutes. Line a baking sheet with baking silicone mat or non-stick baking parchment. <\/p>\n\n\n\n When ready, remove from heat. And using a slotted spoon or kitchen tongs, lift the nuts out and place them on the baking sheet to dry.<\/p>\n\n\n\n To prepare the frosting, place the cream cheese in a large mixer bowl and whisk until fluffy. I like to use a hand mixer to help with this task. Add the icing sugar, vanilla and whisk until well mixed and smooth. Pour in the cream and whisk until it becomes spreadable and not too thick. <\/p>\n\n\n\n When the cake sponges have completely cooled, place one on your serving plate or cake stand. Spread an even layer of the cream cheese frosting, about \u00bd inch(1cm) thick, over the sponge. Then, place the second sponge gently on top. Spread the remaining frosting around the sides and top of the cake to cover it completely. Then, lightly dust the cake with some cinnamon. Finally, decorate the cake with the candied nuts. <\/p>\n\n\n\n Your Carrot & Cardamom Cake is ready! <\/p>\n\n\n\n <\/p>\n\n\n\n Uneaten cake can be kept in the fridge for up to 2 days. <\/p>\n\n\n\n I was curious what was used before refined sugar became so prevalent. I found this cool article about cakes and thought I would share => http:\/\/www.foodtimeline.org\/foodcakes.html<\/a><\/p>\n\n\n\n A while back someone asked me about Cardamom since I grew up in the tropics. It’s funny how I’ve taken spices for granted since they are something so easily available, thus never given them much thought. Thanks to Dr. Google, I found out more background about this beloved spice => http:\/\/theepicentre.com\/spice\/cardamom\/ <\/a><\/p>\n\n\n\n
<\/p>\n\n\nJump to Recipe<\/a>\n\n\n![\"Carrot](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/5556F4B1-EEDF-491C-A233-331E555FDA2F-766x1024.jpeg\")
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<\/figure><\/li><\/ul><\/figure>\n\n\n\nOverview<\/h2>\n\n\n\n
Ingredients for Carrot & Cardamom Cake<\/h2>\n\n\n\n
4 (912 oz.\/340g) large carrots (peeled and finely grated)
1\u00bd cups (7\u00bcoz\/ 200g) raisins
8 Cardamom pods
3 large eggs
1 cup (200g) Turbinado sugar
6 oz. (180ml) Corn oil
1 tsp Vanilla extract
2 Orange zest
1\u00bd cup (180g) all purpose flour
1 tsp Baking powder
\u00bd tsp Salt
1\u00bd tsp ground Cinnamon
\u00bd tsp ground Ginger<\/p>\n\n\n\n
Candied Nuts<\/strong>
\u00be cup (150g) Turbinado sugar
\u2154 cup (150ml) Water
30 pieces Walnuts
30 pieces Pecan nuts<\/p>\n\n\n\n
Frosting<\/strong>
2\u2154 cups (600g) Cream cheese
2 cups (300g) Icing sugar
1 cup (250 ml) heavy cream
dash of Vanilla extract<\/p>\n\n\n\nMaking Carrot & Cardamom Cake<\/h2>\n\n\n\n
Making the Cake\/Sponge<\/h3>\n\n\n\n
![\"Ingredients](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/C92F4DC8-18C0-4BC3-B4AD-E2BE4A8745FE.jpeg\")
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<\/figure><\/div>\n\n\n\nMaking the Candied Nuts<\/h3>\n\n\n\n
![\"walnuts](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/9017C89D-A24B-4B71-8821-6EF4FD3EB70E-e1604534060936.jpeg\")
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<\/figure><\/div>\n\n\n\nMaking Frosting<\/h3>\n\n\n\n
Assembling the Carrot & Cardamom Cake<\/h3>\n\n\n\n
![\"\"](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/76D90A63-8464-453D-B7E9-57ECD7F27392.jpeg\")
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<\/figure><\/li>![\"Carrot](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/E6719F12-1941-4FA3-B856-983183559595-1024x818.jpeg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\n![\"Carrot](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/29B71F76-A6E9-4ED3-9A77-CB9634A14254-1024x782.jpeg\")
<\/figure>\n\n\n\nNotes on Carrot & Cardamom Cake<\/h2>\n\n\n\n
![\"Carrot](\"https:\/\/fabfoodflavors.com\/wp-content\/uploads\/2020\/11\/29B71F76-A6E9-4ED3-9A77-CB9634A14254-500x500.jpeg\")
<\/div>\n<\/div>\nCarrot & Cardamom Cake from Luis Troyano<\/h2>\n