Espresso and Cardamom Spiced Carrot Cake (gluten free)
Spiced Carrot Cake
1 cup - Unsalted butter, browned
3 cup cup for cup gluten free flour
1.5 cup white sugar
1 cup brown sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cardamom
1/4 cup olive oil
1/4 cup vegetable oil
2 tsp vanilla extract
4 cups shredded carrots loose pack
Method: Preheat oven to 350F. Butter and flour a 9’’ baking pan.
In a mixer add eggs, sugar and mix until fluffy. In a small bowl combine dry ingredients, four, baking powder, baking soda, salt, cinnamon, cardamom and clove. In another bowl whisk oil, butter and vanilla.
When eggs and sugar are fluffy, drizzle the oil into the mixer and continue to whisk until light and fluffy. Fold dry ingredients into the mixture and stir in carrots. Bake for about 30 min or until toothpick comes out of cake clean.
16 oz crème cheese
2 cup powdered sugar
2 stick butter
4 tbsp Nespresso espresso
2 tsp ground cardamom
½ cup candied walnuts crushed, for garnish
Method: Make frosting by beating the cream cheese and sugar. When combined, add the butter, Nespresso espresso and cardamom.
To assemble: Remove the cake from pan and let cool. Cut into squares and then divide squares in half. Spread some icing between two layers, then generously spread icing over the top and garnish with candied walnuts.