Carrot Cake With Cardamom, Currants, And Ginger-Crème Fraîche Chantilly
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 cup unbleached all-purpose flour, plus more for the pan
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon finely grated nutmeg
  • 4 extra-large eggs
  • 1 cup sugar, preferably organic
  • 1 teaspoon vanilla extract
  • 1/4 cup orange juice
  • 1 cup olive oil
  • 1 teaspoon finely grated orange zest
  • 1 pound carrots, peeled and grated finely
  • 2/3 cup currants, soaked in boiling water for 10 minutes and drained
  • butter, for the pan
  • 1 cup heavy cream
  • 2 1/2 teaspoon fresh ginger juice*
  • 1/4 cup sugar, preferably organic
  • 1/2 cup crème fraîche
  • 1/4 cup pistachios, chopped coarsely, for garnish
Directions
  1. Preheat the oven to 350 degrees.
  2. In a small bowl, combine the flour, baking powder, salt, cardamom, and nutmeg. Stir well and set aside.
  3. Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer. Beat on high speed until the mixture is pale and ribbony, about 2 minutes. Reduce the speed to medium and slowly beat in the orange juice, oil, and zest until smooth.
  4. Add the flour mixture and fold until almost incorporated. Add the carrots and currants and continue folding until just incorporated. Do not overmix, or the cake will be stiff.
  5. Butter and flour a 9-inch round nonstick cake pan or springform pan. Pour the batter into the pan. Bake until golden and a toothpick inserted in the center comes out clean, for 60-70 minutes.
  6. Remove from the oven and let cool for 15 minutes. Unmold and place on a cooling rack. Let cool to room temperature.
  7. Place the heavy cream, ginger juice, and sugar in the bowl of an electric mixer. Beat on medium speed until soft peaks form. Add the crème fraîche and continue to beat until just incorporated. Transfer to a container and refrigerate until ready to serve the cake.
  8. Place the cake onto a large serving platter. Spread the Chantilly on top of the cake with a silicone or pastry spatula. Sprinkle with the pistachios and serve.