Carrot Cake with Cream Cheese Elderflower Frosting & Sugared Cranberries

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This carrot cake is always a winner when I have friends over or when I take it to house parties. It’s moist and so easy to make. This time I added some elderflower cordial to the frosting to add a floral tone. I love elderflower cordial and we always have a bottle in the house, even though we mostly use it for gin & tonics. If you like elderflower, you may also like this Strawberry Elderflower Lattice Pie.

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This recipe is for a small 19cm round cake mold. But you can easily double the recipe to make a larger cake.

Ingredients:

For the sugared cranberries:

2 cups of sugar

2 cups water

2 cups of fresh cranberries, washed and picked through

¾ cups of sugar

For the carrot cake:

1 cup of all-purpose flour

1 cup of sugar

1/2 cup of vegetable oil

2 eggs

1 1/2 cups of shredded carrot

3/4 cup of pecans or walnuts, chopped

Zest of 1 mandarin

1 teaspoon of baking powder

1/2 teaspoon of salt

For the cream cheese and elderflower frosting:

¼ cup plus 1 tablespoon of cream cheese at room temperature

3 tablespoons of butter, softened

3 tablespoons of elderflower cordial

2 cups of icing sugar

Extra:

Fresh mint leaves for decoration (optional)

 

 

Start by making the sugared cranberries the night before. Place 2 cups of water plus 2 cups of sugar in a medium saucepan and let it simmer over medium heat until the sugar dissolves. Stir from time to time. Once the simple syrup is done, transfer it to a bowl and let it cool for 20 minutes. You want to let it cool before you add the cranberries otherwise they may pop.

Once the syrup has cooled down, add the cranberries and stir to coat them. Cover the bowl with plastic wrap and let it sit in the fridge overnight.

The next morning, drain the cranberries. You can save the simple syrup for another recipe or for a cocktail. Place the ¾ cup of sugar on a shallow plate and start rolling the cranberries in it until they are evenly coated. Then place them on a baking sheet and let them dry for at least 1 hour.

To make the carrot cake, preheat the oven to 180C/350F. Line the bottom of a 19cm round cake mold with parchment paper. Grease and flour the edges of the mold.

Beat the sugar with the eggs. Then add the vegetable oil, shredded carrot, the flour, the baking powder and the salt. Finally add the mandarin zest and the nuts. Pour the batter into the prepared cake mold.

Bake for about 45 minutes or until a toothpick comes out clean from the center of the cake. Allow the cake to cool down completely before you start making the frosting.

To make the frosting, whisk the softened butter with the cream cheese until well combined. Then add the elderflower cordial and whisk. Then gradually add the icing sugar. Whisk until you have a smooth frosting.

Carefully remove the cake from the mold and plate it. Then frost it with the help of a spatula. I only added it to the top and swirled it around a bit with a spoon. Place some of the sugared cranberries in the middle of the cake. If you want you can add a few mint leaves for extra color. Keep the cake in the fridge. Enjoy!

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Chocolate, Oatmeal & Cranberry Sandwich Cookies with Vanilla Bean Frosting

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These cookie sandwiches are soft and chewy. They make a perfect edible gift for the holidays.

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This recipe makes about 23 small sandwich cookies.

Ingredients:

For the cookies:

1 ¼ cup of all-purpose flour

¼ cup of cocoa powder

1 cup of instant oats

1 cup of brown sugar

113grs of softened butter

1 egg

½ teaspoon of baking powder

½ teaspoon of baking soda

1 tablespoon of vanilla extract

1/3 cup of chopped dried cranberries

1 tablespoon of milk

For the vanilla bean frosting:

4 tablespoons of skyr or Greek yogurt

1 vanilla bean, seeds scraped off

3 cups of powdered sugar

 

To make the cookies, preheat your oven to 180C/350F and line an oven sheet with parchment paper.

Cream the butter with the sugar. Then add the egg and vanilla extract. Add the flour, baking powder, baking soda, cocoa powder. Finally add the milk, oats and cranberries.

Grab about 1 teaspoon of the dough and roll it into a ball using your hands. Place it on the prepared baking sheet and repeat for the rest of the dough. Bake them for about 10 minutes. Allow them to cool down for a couple of minutes in the baking sheet, and then transfer them to a cooling rack.

Once all the cookies are cold, start making the frosting. Whisk the skyr with the vanilla bean seeds and then gradually add the powdered sugar.

Place about one teaspoon of the frosting on the flat side of one cookie, top with the flat side of another cookie, and press to spread the filling. Repeat for all. Keep them in an airtight container in the fridge.

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