Carrot cake with cardamom, currants & ginger-crème fraîche Chantilly

Category: not set

Cuisine: not set

Ready in 1h
by foodandstylerecipes

Ingredients

For the cake2 cups unbleached all-purpose flour2 1 chopped as garnish1 – 9″ non-stick round cake pan or springform pan – buttered and floured

2 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon sea salt

1 teaspoon ground cardamom

1/4 teaspoon finely grated nutmeg

1 cup organic sugar

4 extra large eggs

1 teaspoon pure vanilla extract

1/4 cup orange juice

1 cup olive oil

1 teaspoon finely grated orange zest (use a microplane grater

1 lb (455 g) carrots – peeled and finely grated (4 cups

2/3 cup currants (soaked in boiling water for 10 minutes a

1 cup heavy cream

2 1/2 teaspoons fresh ginger juice (finely grate fresh ginger root

1/4 cup organic sugar

1/2 cup crème fraîche

1/4 cup pistachios – coarsely chopped as garnish

1 – 9? non-stick round cake pan or springform pan


Directions

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