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Friday, 27 September 2013

Guest Post - Carrot and Cardamom Cake from Little Bertha Bakery



Recently, I was contacted by Ivy who works with Little Bertha bakery based in Melbourne.

Ivy and Little Bertha were keen to share one of Little Bertha's most popular cake recipes, so without further ado, here is their Carrot and Cardamom cake.

The Famous Carrot Cupcake from Little Bertha Bakery








Sometimes baking can be more than just a sweet treat, you can actually pack nutrients and health benefits into your baking as well, and still have a delicious tasting cake. Here is a tried and true recipe for a delicious and nutritious carrot cake that's guaranteed to become a sweet staple in your kitchen.

For a beautiful carrot and cardamom cake you will need:
Three quarters of a cup of brown sugar and three quarters of a cup of white sugar
Two teaspoons of vanilla
Four eggs
Four cups of shredded carrot
Two cups of plain flour
One cup of self-raising flour
Two teaspoons of baking powder
One teaspoon of cardamom
Half a teaspoon of cinnamon
Half a teaspoon of salt
The zest of an orange
Three quarters of a cup of vegetable oil
Three quarters of a cup of plain yoghurt

Preheat your oven to 180 degrees Celsius. In a mixing bowl, beat the sugar and eggs until light yellow, and add the vanilla.
In a large bowl, combine all dry ingredients.
Add the egg mixture, alternating with the oil and yoghurt, to the flour. Stir until only just combined.
Grease two 22 centimetre cake pans, and evenly divide the mix. Bake for about 50 minutes and allow to cool.

To ice it:
Half a cup of butter
450 grams of cream cheese
Four cups of powdered sugar

Beat the icing ingredients together until combined, then sandwich the cakes together, one atop the other.

It's a pleasure to host one of Little Bertha's recipes here - the carrot and cardamom cake sounds fantastic and the cupcakes look lovely! I'm looking forward to trying this recipe out!


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