Citrus Carrot Cake
Moist and tender brown butter carrot cake layered with a vibrant orange confit and silky lime cream cheese namelaka. This is my take on a modern carrot cake, keeping all the comforting flavors of the classic while adding a bright citrus twist.
The carrot cake is incredibly soft and moist with warm notes of cinnamon, cardamom and browned butter. A thin layer of fresh orange confit adds just the right amount of brightness, while the lime cream cheese namelaka captures the tangy flavour of a classic cream cheese frosting in a lighter, silkier form. Finished with sculptural piping of lime cream cheese namelaka, freshly grated orange zest and delicate edible leaves, it has a clean, modern look that’s surprisingly simple to recreate at home.
Whether you’re baking it for a birthday, bringing it to afternoon tea, or simply treating yourself to a slice with a good cup of coffee, I hope this cake brings a little extra joy to your day.
I baked the cake in a 20 × 20cm square pan and assembled it in a 14.5cm square ring.
Brown butter carrot cake:
100g unsalted butter (to yield about 80g browned butter)
130g neutral oil
110g eggs (about 2 large eggs)
75g caster sugar
75g light brown sugar
15g honey
315g all-purpose flour
8g baking powder
4g baking soda
3.2g fine salt
5g ground cinnamon
1g ground cardamom or nutmeg
215g finely grated carrots
70g milk
6g white vinegar
Place the butter in a saucepan and cook over medium heat, whisking often, until golden brown and fragrant. Immediately transfer to a bowl and cool to about 35°C.
In another bowl, mix together the milk and vinegar. Leave for 15 minutes until slightly curdled, then stir in the grated carrots.
In a mixer bowl, whisk together the eggs, caster sugar, brown sugar and honey until pale, light and fluffy.
Gradually whisk in the oil, followed by the browned butter.
Sift together the flour, baking powder, baking soda, salt and spices. Fold into the egg mixture in two additions.
Fold in the carrot mixture until evenly incorporated.
Pour into a lined 20 × 20 cm square pan.
Bake at 160°C fan for about 40 minutes, or until a skewer inserted into the center comes out clean.
Cool completely, then trim the top flat and cut a 14.5cm square.
Place the cake inside the ring and freeze for at least 30 minutes before pouring the orange confit.
Orange confit:
120g fresh orange juice
Zest of ½ orange