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Carrot Cake with Cardamom, Currants and Ginger-Crème Fraîche Chantilly
FOOD AND STYLE19Ingredients
105Minutes
630Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups unbleached all purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. ground cardamom
- 1/4 tsp. grated nutmeg (finely)
- 1 cup organic sugar
- 4 extra large eggs
- 1 tsp. pure vanilla extract
- 1/4 cup orange juice
- 1 cup olive oil
- 1 tsp. grated orange zest (finely, use a microplane grater)
- 1 lb. carrots (– peeled and finely grated, 4 cups)
- 2/3 cup currants (soaked in boiling water for 10 minutes and drained)
- 1 cup heavy cream
- 2 1/2 tsp. ginger juice (fresh, finely grate fresh ginger root with a microplane grater and squeeze flesh between fingers to release the juice)
- 1/4 cup organic sugar
- 1/2 cup crème fraîche
- 1/4 cup pistachios (– coarsely chopped, as garnish, optional)
- 1 cake (– 9” non-stick round, pan or springform pan – buttered and floured)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium370mg15% |
| Potassium300mg9% |
| Protein8g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber3g12% |
| Sugars24g |
| Vitamin A140% |
| Vitamin C15% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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