Ingredients
- Carrots 80g (approx. 1 medium-sized)
- Lurpak Unsalted Butter 335g, softened and at room temperature
- SpinneysFOOD Demerara Sugar 180g
- SpinneysFOOD Organic Free-Range Eggs 2, large
- Sweet potato puree 115g
- SpinneysFOOD Self-Raising Flour 135g
- Bicarbonate of soda ½ tsp
- SpinneysFOOD Fine Ginger ½ tsp
- Ground cardamom ½ tsp
- Ground nutmeg A pinch
- Ground mace A pinch
- Ground cloves A pinch
- SpinneysFOOD Fine Cinnamon ½ tsp
- SpinneysFOOD Fine Sea Salt 2 tsp
- Walnuts 50g
- Smooth tahini 200g
- Single cream 2 tbsp
- Vanilla bean extract 1 tsp
- SpinneysFOOD Super Fine Icing Sugar 200g
Nutrition (Per serving)
- 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."
Hawaij-spiced carrot cake with halva buttercream
Middle Eastern 30 Mins Prep · 20 Mins Cook
- Preheat 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.