Desserts
Cardamom Matcha Buttercream
8 tbsp unsalted butter
1 1/4 cup powdered sugar
2 tsp First Flush Ceremonial Matcha
2 tsp cardamom
Directions
In a large mixing bowl, beat butter until creamed
Sift sugar in and beat until creamy and light
Sift in First Flush Ceremonial Matcha and cardamom. Beat until smooth creamy
Carrot Loaf Cake
1 cup (213g) packed light brown sugar
1/2 cup vegetable oil
1/4 cup (57g) unsalted butter, melted
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
2 large eggs
1 3/4 cups (210g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups (210g) grated carrots, about 3 large carrots
1/2 cup chopped toasted walnuts, plus extra for sprinkling (optional)
Directions
Grease mini loaf pans and line with parchment paper
In a large mixing bowl, whisk together the brown sugar, vegetable oil, melted butter, cinnamon, nutmeg, ginger, and salt. Add the eggs, and whisk until fully combined.
Add the flour, baking powder, and baking soda, gently stirring until the batter is mostly combined.
Add the grated carrots and chopped walnuts and stir just until distributed through the batter and no dry streaks of flour remain.
Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes.
Frost when cooled
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