Eric Lanlard’s Carrot and Pumpkin Celebration Cake
A sumptuous tribute to autumn flavors, this carrot and pumpkin celebration cake isn’t just a treat—it’s a celebration of texture, spice, and the warm embrace of a holiday kitchen.
Whether you’re celebrating a milestone birthday, preparing for a cozy dinner party, or simply craving something familiar yet extraordinary, this cake will inspire your culinary confidence and win every eye at the table.
Introduction
If you’ve ever dreamed of creating a cake that feels like a hug, while still carrying that professional polish beloved by pastry chefs, then Eric Lanlard’s Carrot and Pumpkin Celebration Cake is your go‑to masterpiece. Originally crafted by award‑winning pâtissier Eric Lanlard for delicious. magazine’s 15th birthday, this recipe delivers a layered, moist cake packed with sweet earthiness from carrots, indulgent richness from pumpkin, and a comforting spice profile that’s truly celebratory.
- Difficulty: Medium
- Serves: 24
- Hands‑on Time: 40 min
- Oven Time: 20‑25 min
- Cooling Time: Includes a 10‑minute tin rest and additional cooling on a wire rack
With just a few hands‑on minutes and a few-less‑distractions during the baking phase, you’ll find the entire process rewarding—and you’ll avoid the all-too-familiar “one‑crumble‑left‑behind” feeling.
Meal Profile
This isn’t simply a cake; it’s a layered dessert experience that can be the centerpiece for any celebratory setting. The combination of carrot and pumpkin provides a natural sweetness that cuts through the sugar profile, while the ground ginger and fresh vanilla create an aromatic backdrop. The toasted nut blend (walnuts, pecans, and golden sultanas) offers a crunchy contrast that gives the cake both textural depth and a nutty finish.
When assembled, the four round cakes stack into a stately tower, each layer interleaved with luscious mascarpone frosting. Caramelized nuts sit proudly on top, glistening like a crown of golden jewels. A few sparkling candles, a wavering flame, and you have the makings of an unforgettable celebration.
Ingredient Highlight
Below is a quick guide to each component, highlighting why each ingredient matters and how it contributes to the final dessert.
| Category | Key Ingredients | Role |
|---|---|---|
| Dry Mix | 750 g plain flour, 250 g golden caster sugar, 250 g light muscovado sugar, 1 Tbsp bicarbonate of soda, 2 tsp ground cinnamon | This base ensures an even rise, brown color, and a subtle hint of spice that roots the cake’s flavor profile. |
| Wet Mix | 300 ml vegetable oil, 5 large free‑range eggs, splash whole milk, 1 Tbsp grated fresh ginger (or 1 tsp ground), 2 tsp vanilla bean paste, finely grated zest of 2 oranges | The oil keeps the crumb moist; eggs build structure; milk balances sweetness; ginger provides a gentle heat; vanilla and orange zest add warmth and brightness. |
| Fruit | 350 g carrots, coarsely grated; 250 g canned pumpkin purée | Carrots provide subtle earthiness and natural sugars; pumpkin adds moisture and a creamy consistency that keeps the cake tender even when baked. |
| Nuts & Dried Fruit | 100 g shelled walnut halves, 100 g pecan halves, toasted and chopped; 75 g golden sultanas; 25 g peeled, shelled pecan halves; 25 g shelled walnut halves | Each adds crunch, nutty flavor, and textural contrast—crushed walnuts for bite, pecans for buttery notes, and sultanas for a chewy, sweet finish. |
| Frosting | 600 g mascarpone, 1½ tsp ground ginger, 4‑5 Tbsp golden icing sugar, 150 ml double cream | Mascarpone yields a silky, tangy base; double cream introduces richness; ginger gives a warm undertone; icing sugar ensures the frosting is thick yet smooth. |
| Caramelized Nuts | Additional nuts, 75 g golden caster sugar, oil, a pinch of salt (optional) | Caramelizing nuts creates a glossy sheen, deep sweetness, and a slightly crisp shell that enhances texture when dropped onto the cake’s top. |
| Bakeware | 4 × 20 cm round cake tins, lightly greased; non‑stick baking paper; a lightly greased baking sheet | A small size ensures even baking and easy flipping; greasing prevents sticking while allowing cool‑down transfer onto wire racks. |
(Tip)
- Toast nuts on medium heat in a dry skillet until fragrant (around 5 min). This brings out the natural oils and adds a pleasant nuttiness.
- To avoid the “water levelling” issue that sometimes plagues carrot cakes, use fresh carrots or a fine grater for a smoother crumb.
- If you’re vegan, you can replace eggs with flax‑egg (1 Tbsp ground flaxseed + 3 Tbsp water) and double the oil to maintain moisture.
Step‑by‑Step Instructions
Below are the explicit steps in the recipe, taken directly from Eric Lanlard’s method. Follow them precisely for the best result.
-
Preheat and Prepare
Heat the oven to 180 °C (160 °C fan), or gas mark 4. In a large bowl, sift together the flour, both sugars, bicarbonate of soda, and cinnamon. In a separate bowl, whisk together the vegetable oil, free‑range eggs, splash of whole milk, grated fresh ginger, and vanilla bean paste until joint and bubbly. -
Combine Wet & Dry
Pour the liquid mixture over the dry ingredients. Add the orange zest, coarse carrot grates, and pumpkin purée. Stir gently with a wooden spoon or spatula until almost fully combined. Fold in the chopped walnuts, pecan halves, and sultanas. Mix just until everything’s coated; be careful not to overwork the batter. -
Bake
Divide the batter evenly among the four greased tins. Bake for 20‑25 minutes or until the tops crack and feel springy to the touch. Let the cakes cool within the tins for 10 minutes, then carefully invert onto a wire rack and allow them to cool completely (some teams recommend cooling for 15‑20 min before frosting). -
Caramelize the Nuts
Toast the leftover nuts in a dry frying pan until golden‑brown. Transfer them to a lightly greased baking sheet and allow to cool. In the same pan, wipe out drippings, then add the caster sugar and melt over low heat. Bring to a boil and simmer until a rich amber color is achieved. Quickly pour the hot sugar over the toasted nuts, stirring swiftly to coat completely. Spread nuts on a sheet, cool, and set aside. -
Make the Frosting
In a large bowl, beat mascarpone, ground ginger, double cream, and 4‑5 Tbsp icing sugar until you have a thick, smooth, glossy mixture. Avoid over‑mixing, or you’ll break the butterfat, which can make the frosting uneven. Roughly chop a portion of the caramelized nuts and fold them into the frosting to add crunch and sheen. -
Assemble
Place one cake on a stand or plate; spread a generous layer of frosting over it. Add a second cake, repeat the frosting layer, then add the third cake. Finally, top with the fourth cake. Use the remaining frosting to cover the top and sides. Decorate with the caramelized nuts—lay them responsibly or scattering them artfully for an “inspired” look. Optional: add candles or sparklers for that extra celebratory touch. Enjoy immediately or refrigerate for up to 3 days, letting the frosting soften before slicing.
Serving Suggestions & Variations
Classic Serving
Serve the cake on a polished stand with a clear glass of spiced cider or a light rose‑wine to complement the fragrant, nutty profile. The glowing white frosting is a perfect backdrop for fresh berries or a drizzle of maple syrup.
Extra Sweet Variations
- Cinnamon‑Spice Swirl
Incorporate a swirl of extra coconut‑cream icing in a contrasting color (light pink or lemon) between layers for a lavender‑blush effect. - Berry Burst
Fold in 100 g diced, fresh blueberries and a teaspoon of lemon zest into the batter before baking for an unexpected bright pop.
Gluten‑Free / Low‑Gluten Version
Replace the plain flour with a blend of 350 g cake flour and 400 g fortified gluten‑free blend (ensure it includes xanthan gum). Do not adjust the moisture significantly; the batter should remain slightly loose.
Vegan / Dairy‑Free
- Egg Replacement: Substitute each egg with 1 Tbsp mashed banana (plus a pinch of baking soda).
- Milk Replacement: Use oat milk or coconut milk.
- Mascarpone Replacement: Use a blend of full‑fat coconut cream and vegan butter.
- Double Cream Replacement: Use coconut cream doubled.
- Icing Sugar: Use a vegan icing sugar or, if you prefer a more natural sweetness, blend finely ground almonds with raw cane sugar.
Colorful Finish
Add a pinch of turmeric to the batter for a subtle golden hue, or a handful of finely chopped dried apricots for visual contrast and a caramel‑like chew.
Dessert Pairing
Pair the cake with a mocha or espresso on a side, to amplify the nutty undertones. Alternatively, serve with a glass of chilled sparkling water infused with lemon peel.
Conclusion
Eric Lanlard’s Carrot and Pumpkin Celebration Cake turns the humble vegetable cake into a culinary triumph, blending carrot, pumpkin, and a touch of ginger into a moist, fragrant culinary canvas. With a manageable medium difficulty level, paired with a generous yield of 24 servings, this recipe serves as a reliable polishing point for both cookbooks and kitchen experiments.
You’ve just uncovered more than a dessert—it’s a recipe for memory. The crunch of caramelized nuts, the lush mascarpone frosting, and the aromatic notes of citrus and spices meet to create a dish that’ll spark conversation and stir emotions at any gathering. Whether it’s a milestone birthday, an anniversary, or a quiet moment of indulgence, this cake stands ready to turn ordinary days into extraordinary celebrations.
So fire up that oven, grab your measuring cups, and let the warm, sweet aromas envelop your kitchen. With every bite, you’ll hear the echo of Eric Lanlard’s expertise and feel the pride of creating a show‑stopping, show–ready masterpiece. Happy baking—and happy celebrating!
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