How to make Carrot & Cardamom Cake from Luis Troyano
November 3, 2020. Election Day. Sunny and cool. Carrot & Cardamom Cake.
I did not expect to make this cake today. It’s Election Day in the US and I have planned to make yet another easy no-knead bread and English Cottage Loaves, and NOT a cake. So, when I heard the news this morning about the passing of Luis Troyana, a baker I admired tremendously on the Great British Bake Off show, I was greatly sadden.
Recently, I re-watched previous seasons of the Great British Bake Off show. Luis Troyano was a graphic designer and a finalist of the show in 2014. His creative designs, precise baking and bold flavor came through every one of his creations. It was such a shock to hear that he was claimed by esophageal cancer at the age of 48. The world lost an immensely talented baker.
In honor of his memory, I decided to make this flavorful Carrot & Cardamom cake that was published in his book “Bake it Great: Tips and Tricks to Transform Your Bakes from Everyday to Extraordinary” published by Pavilion– December 1, 2015, Chapter 1, item #7. It’s seems like such a Luis cake – stylish, bold, full of flavor and infinitely tasty.
So to King Luis, here’s a nod to your amazing bakes and may you have many more showstoppers in heaven. You will be sorely missed!
#rememberingLuisTroyano
Overview
There are 3 major components to the cake – baking the 2 sponges (as the Brits would call it in the GBBO show), making the candied nuts and the frosting that binds it all together. This delicious 2 layer cake is loaded with delicious carrots, raisins with hints of cardamom. A thin layer of cream cheese frosting holds the 2 cakes together and then covering the entire thing with more of the same frosting, and finally decorate generously with candied nuts.
I would say prepping the cardamom pods and shredding the carrots takes up most of the hands-on time, and then the rest is really just assembling and putting together the parts.
For the recipe below, I have written exactly as how I made it, which included some minor ingredient substitutions (using what I had at hand). I also included both the metric and American measurements for ease of use.
Ingredients for Carrot & Cardamom Cake
Items listed roughly in the order it will be used:
Cake
4 (912 oz./340g) large carrots (peeled and finely grated)
1½ cups (7¼oz/ 200g) raisins
8 Cardamom pods
3 large eggs
1 cup (200g) Turbinado sugar
6 oz. (180ml) Corn oil
1 tsp Vanilla extract
2 Orange zest
1½ cup (180g) all purpose flour
1 tsp Baking powder
½ tsp Salt
1½ tsp ground Cinnamon
½ tsp ground Ginger
Candied Nuts
¾ cup (150g) Turbinado sugar
⅔ cup (150ml) Water
30 pieces Walnuts
30 pieces Pecan nuts
Frosting
2⅔ cups (600g) Cream cheese
2 cups (300g) Icing sugar
1 cup (250 ml) heavy cream
dash of Vanilla extract
This recipe requires two 9 inch (23 cm) non-stick round cake pans, prepped with non-stick baker’s spray ( or greased and lined with parchment).
Making Carrot & Cardamom Cake
Making the Cake/Sponge
Let’s start by gathering all of your ingredients. Then, preheat the oven to 320°F (180°C).
Peel and shred the carrots. Then, squeeze out any excess liquid and place them in a bowl. Stir in the raisins and set aside.
Next, prepare the cardamom pods. Similar to my post on making Swedish Cardamom Buns, snip open the cardamom pods with a sharp kitchen shears and crush the seeds. Or if you prefer, use a traditional mortar and pestle to prepare the cardamom.
Then, carefully sift together the flour, baking powder, salt, cinnamon, ginger and cardamom. Set aside.
Next, weigh your empty large mixing bowl and make a note of it.
In the mixing bowl, put in your eggs and sugar and whisk for 5 minutes until the mixture is thick and well combined. Then, add oil, vanilla, and orange zest and beat for another minute until well combined.
Gradually add in the prepared flour mixture, beating well between each addition. When ready, fold in the grated carrots and raisins until well combined.
Then, weigh your bowl again and subtract the weight of the empty bowl. When done, evenly divide the cake mixture between the two prepared cake pans. Place both pans in the oven on the same shelf. Bake for 30–35 minutes. Check with toothpick or skewer after 30 minutes. If it comes out clean, the cake is ready.
Leave the cakes to cool in the pan for 10 minutes. Then, remove and place on a wire rack to cool completely.
Making the Candied Nuts
When the cakes are baking in the oven, place the sugar and water in a saucepan and bring to the boil. Gently stir to make sure the sugar has completely melted before putting in the nuts. Then, reduce heat to low, stir occasionally and simmer the nuts for 15 minutes. Line a baking sheet with baking silicone mat or non-stick baking parchment.
When ready, remove from heat. And using a slotted spoon or kitchen tongs, lift the nuts out and place them on the baking sheet to dry.
Making Frosting
To prepare the frosting, place the cream cheese in a large mixer bowl and whisk until fluffy. I like to use a hand mixer to help with this task. Add the icing sugar, vanilla and whisk until well mixed and smooth. Pour in the cream and whisk until it becomes spreadable and not too thick.
Assembling the Carrot & Cardamom Cake
When the cake sponges have completely cooled, place one on your serving plate or cake stand. Spread an even layer of the cream cheese frosting, about ½ inch(1cm) thick, over the sponge. Then, place the second sponge gently on top. Spread the remaining frosting around the sides and top of the cake to cover it completely. Then, lightly dust the cake with some cinnamon. Finally, decorate the cake with the candied nuts.
Your Carrot & Cardamom Cake is ready!
Notes on Carrot & Cardamom Cake
Uneaten cake can be kept in the fridge for up to 2 days.
I was curious what was used before refined sugar became so prevalent. I found this cool article about cakes and thought I would share => http://www.foodtimeline.org/foodcakes.html
A while back someone asked me about Cardamom since I grew up in the tropics. It’s funny how I’ve taken spices for granted since they are something so easily available, thus never given them much thought. Thanks to Dr. Google, I found out more background about this beloved spice => http://theepicentre.com/spice/cardamom/
Carrot & Cardamom Cake from Luis Troyano
Equipment
- This recipe requires two 9 inch (23 cm) non-stick round cake pans, greased and lined with parchment.
Ingredients
Cake
- 4 (912 oz./340g) large carrots (peeled and finely grated)
- 1½ cups (7¼oz/ 200g) raisins
- 8 Cardamom pods
- 3 large eggs
- 1 cup (200 g) Turbinado sugar
- 6 oz. (180 ml) Corn oil
- 1 tsp Vanilla extract
- 2 Orange zest
- 1½ cup (180g) all purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1½ tsp ground Cinnamon
- ½ tsp ground Ginger
Candied Nuts
- ¾ cup (150g) Turbinado sugar
- ⅔ cup (150ml) Water
- 30 pieces Walnuts
- 30 pieces Pecan nuts
Frosting
- 2⅔ cups (600g) Cream cheese
- 2 cups (300g) Icing sugar
- 1 cup (250 ml) heavy cream
- dash of Vanilla extract
Instructions
- Gather all your ingredients. Preheat the oven to 320°F (180°C).
Making the cake/sponge
- Squeeze out any excess liquid from the carrots and place them in a bowl. Stir in the raisins and set aside.
- Crack open the cardamom pods and crush the seeds to a powder. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, ginger and cardamom.
- Weigh your empty mixing bowl and make a note of it. Put the eggs and sugar into the bowl and whisk for 4–5 minutes until thick. Add the corn oil, vanilla and orange zest, and beat well for a minute. Gradually add in flour mixture, beating well between each addition until well mixed. Fold in the grated carrots and raisins and mix until well combined.
- Weigh your bowl again and subtract the weight of the empty bowl. Divide the mixture evenly between the two prepared cake pan. Place both pans in the oven on the same shelf. Bake for 30–35 minutes. Check the cakes after 30 minutes: a toothpick or skewer inserted into the cake should come out completely clean.
- Remove from oven and leave the cakes to cool in the pans for 10 minutes. Then remove and place on a wire rack to cool completely.
Making Candied Nuts
- In a small saucepan, add sugar and water. Stir and bring to the boil. Add in the nuts, lower the heat and simmer for 15 minutes. Stir occasionally to make sure the nuts are well coated. Prepare a baking sheet with silicone mat or non-stick baking parchment. Using a kitchen tongs or slotted spoon, lift the nuts out and place them on the baking sheet to dry.
Making Frosting
- Place the cream cheese in a large mixer bowl and whisk until fluffy. Add the icing sugar, vanilla extract and whisk until well mixed and smooth. Pour in the cream and whisk until it becomes thick yet spreadable.
Assembling
- When the cakes are completely cooled, place one of the round cakes on your serving platter or cake stand. Spread an even layer of the cream cheese frosting, about ½ inch (1cm) thick, over the sponge. Place the second sponge carefully on top. Spread the remaining frosting around the sides and top of the cake to cover it completely. Lightly dust the top of cake with cinnamon. Finally, decorate with candied nuts. Your Carrot & Cardamom Cake is ready!
Notes
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