Hawaij is a Yemeni sweet spice blend usually used in tea, coffee and other sweets, but it goes perfectly with carrot cake
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Serves | 8 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 776 |
| Fat | 53g |
| Saturates | 24.3g |
| Protein | 10g |
| Carbs | 70.7g |
| Sugars | 48g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm sandwich cake tins.
Grate the carrot into a bowl and set aside.
Cream 135g of butter and the sugar until very light and fluffy. Add the eggs one at a time, beating well in between each addition. Beat in the sweet potato (or pumpkin) purée.
Sift the flour and bicarbonate of soda into a large bowl. Add in the spices and 1 teaspoon of salt and whisk together. Stir the dry ingredients into the egg batter. Stir in the grated carrot and walnuts.
Divide the batter between the tins and bake for approx. 20 minutes, or until a skewer inserted into the middle of the cakes, comes out clean. Allow the cakes to cool completely then remove from the tins.
To make the buttercream, place 200g of room-temperature butter and tahini in the bowl of a stand mixer fitted with the beater attachment. Beat on a medium speed until light and fluffy. Meanwhile, sift the icing sugar. Add in the cream, vanilla and 1 teaspoon of salt then beat until smooth. Lower the mixer speed and beat in the icing sugar until just combined. Pause the mixer to scrape down the bottom and sides of the bowl then increase the speed back to medium and beat until light and fluffy, approx. 4 minutes.
Place a quarter of the buttercream into two small bowls and tint each with the orange and green food colouring. Place in small disposable piping bags and set aside.
Sandwich the cakes together with the rest of the buttercream, leaving enough to cover the top and sides. Using the coloured buttercream, pipe small carrots onto the cake.
Slice and serve.
