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Spiced Carrot & Nut Cake
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Spiced Carrot & Nut Cake

Spiced Carrot & Nut Cake

with Lemon Buttercream Frosting | Serves 6+

Get ready to impress with this moist and delicious, lightly spiced carrot and nut cake. We've added a hint of lemon for added flavour and nuts for extra crunch. We know it will be hard, but be sure to wait for the cake to cool completely before covering with the decadent icing.

Allergens:
Milk
Pecan
Almond
Egg
Gluten
Wheat

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour 10 minutes
DifficultyEasy

Ingredients

/ Serving 6 people

1 packet

cream cheese

(Contains Milk;)

2

carrot

2 packet

pecans

(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1

lemon

1 packet

vanilla-flavoured syrup

1 sachet

sweet golden spice blend

(May be present: Gluten, Milk, Soy, Wheat. )

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

icing sugar

(May be present: Gluten, Peanut, Sesame, Soy, Milk, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

1

vegetable oil

100 g

butter

2

eggs

(Contains Egg;)

1 packet

brown sugar

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

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Nutritional Values

Energy (kJ)3353 kJ
Fat49.1 g
of which saturates12.9 g
Carbohydrate84 g
of which sugars62.9 g
Protein7.4 g
Sodium515 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Instructions

1
1

• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Measure 200ml of vegetable oil. In a medium bowl, the butter and cream cheese. Set aside at room temperature to soften. • Grate carrot. Roughly chop pecans and roasted almonds. Zest lemon, then cut in half.

TIP: Weigh out your ingredients before you start to speed up your prepping time!

2
2

• In a large bowl, place measured vegetable oil, the eggs, brown sugar, vanilla-flavoured syrup and half the lemon zest. Beat with electric beaters until light and fluffy, 2-3 minutes. • Using a spoon, fold in sweet golden spice blend and basic sponge mix until just combined. Add carrot and half the pecans and almonds and gently fold until just combined.

3
3

• Pour cake batter into the lined cake tin. • Bake for 45 minutes to 1 hour or until firm to touch and skewer inserted in the centre comes out clean. Set aside to cool completely in tin.

4
4

• While the cake is baking, in a small frying pan, add the remaining pecans and almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

5
5

• While the cake is cooling, to the bowl with the butter and cream cheese, add icing sugar, a squeeze of lemon juice and remaining lemon zest. Beat with electric beaters, until light and fluffy, 3 minutes.

TIP: Make sure the butter is at room temperature for a light buttercream!

6
6

• Transfer cake to a plate or board. Spread lemon buttercream frosting over spiced carrot and nut cake. Top with toasted nuts. Slice and serve. Enjoy!

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