Carrot and Orange Cake with Sour Cream Glaze
Nik Sharma celebrates the way oranges trigger our senses with this orange, cardamom, and pistachio upgrade to carrot cake.
Ingreadient :
Cake
- Baking spray
- 1 pound carrots, peeled and finely grated (about 4 cups)
- 3 ounces dried apricots, chopped (about 1/2 cup)
- 2 ounces candied orange peels, finely chopped (about 1/3 cup)
- 2 ounces raw pistachios, chopped (about 1/2 cup)
- 1 1/2 cups grapeseed oil or other neutral-tasting oil
- 2 cups packed dark brown sugar
- 4 large eggs, at room temperature
- 1 1/2 tablespoons grated orange zest plus 1/2 cup fresh orange juice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground green cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Glaze
- 1/4 cup cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar, divided
- 1/4 cup sour cream
- 1/2 tablespoon grated orange zest plus 3 tablespoons fresh orange juice, plus more orange zest, for garnish
Direction :
Cake
- Baking spray
- 1 pound carrots, peeled and finely grated (about 4 cups)
- 3 ounces dried apricots, chopped (about 1/2 cup)
- 2 ounces candied orange peels, finely chopped (about 1/3 cup)
- 2 ounces raw pistachios, chopped (about 1/2 cup)
- 1 1/2 cups grapeseed oil or other neutral-tasting oil
- 2 cups packed dark brown sugar
- 4 large eggs, at room temperature
- 1 1/2 tablespoons grated orange zest plus 1/2 cup fresh orange juice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground green cardamom
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Glaze
- 1/4 cup cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 cups powdered sugar, divided
- 1/4 cup sour cream
- 1/2 tablespoon grated orange zest plus 3 tablespoons fresh orange juice, plus more orange zest, for garnish
