Carrot cake with a cardamom and orange zest buttercream
- 30 mins cooking time
Preheat oven to 180C/160C fan/ gas mark 4.
Grease and line 2 x 20cm cake tins.
In a large bowl beat together the melted Lurpak® butter, sugar and eggs until light and fluffy. You want the mixture to have almost doubled in volume.
Mix together the flour, bicarbonate of soda, salt and spices and gently fold these into the butter mixture, trying not to knock out any of the air.
Gently fold in the carrots and pistachios and divide the mixture evenly between the two tins.
Bake on the middle shelf of the oven for about 25-30 minutes, until a skewer comes out clean when inserted to the centre of the cake. Cool in the tin for 15 minutes and then turn out onto a wire rack.
To make the buttercream, beat the Lurpak® butter for about 5 minutes until very light and fluffy. Add in the icing sugar, cardamom and orange zest and beat again until fully mixed.
Finally, slowly add in the milk and beat, adding just enough to loosen the mixture.
Cover the top of the first cake with half of the buttercream and place the second cake on top. Then cover the top with the other half of the buttercream and sprinkle with chopped pistachios.