Cardamom & Pistachio Carrot Cake:
- 2 cups white whole wheat or all-purpose flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons ground cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 1/2 cups vegetable oil (see notes)
- 2 cups granulated sugar
- zest of one medium orange
- 4 eggs, room temperature
- 3 cups grated carrots
- 1 cup chopped pistachios, plus more for sprinkling
- 1 cup sultanas (golden raisins)
- 1/4 cup of honey, for drizzling
Orange Blossom and Honey Labneh:
- 1 35.3 oz (1000g) container full-fat greek yogurt
- 2 tablespoons honey
- 1 teaspoon orange blossom water (see notes)
- 1/4 teaspoon kosher salt
To prepare the labneh:
- At least 24 hours before you bake your cake (48 is preferable), line a mesh strainer with cheesecloth and place over a bowl that is deep enough so that the bottom of the strainer sits a few inches from the bottom of the bowl, so there is room for the strained liquid (whey) to collect.
- Stir together the yogurt, honey, orange blossom water and salt.
- Pour the mixture into the lined strainer and fold the cheesecloth over the top, and twist the ends of the cheesecloth to seal.
- Place in the refrigerator and let strain for at least 24 hours, up to 48.
- An hour before you’re ready to frost your cake, remove from the refrigerator, unwrap, transfer to a bowl and let come to room temperature. Discard the excess liquid.
For the carrot cake:
- Preheat the oven to 325F. Line two 8-inch round cake pans with parchment paper, lightly grease and set aside.
- In a large bowl, sift together the flour, baking soda, spices and salt. Give the mixture a good whisk to ensure all ingredients are combined.
- In the bowl of a stand mixer fitted with paddle attachment, combine the oil, sugar and orange zest and beat until combined.
- With the mixer on low, add in the eggs, one at a time, mixing between each addition.
- Add in the flour mixture and beat on medium-low until just combined. Do not overmix.
- Remove from the stand mixer and fold in the carrots, pistachios and sultanas.
- Divide the batter evenly between the prepared pans. Bake for 45-50 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Transfer to a cooling rack and cool in pans for 20 minutes, then turn out and let finish cooling completely.
- Place one layer of carrot cake onto a serving dish. Top with half of the labneh and sprinkle with pistachios.
- Add the second layer of cake, and spread the remaining labneh over the top. Garnish with chopped pistachios and drizzle with honey.
Made by the Nandu’s.
Here we are celebrating the November birthdays!
Original recipe can be found on the Butter Lust Blog.