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Spiced Nutty Carrot Cake
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Spiced Nutty Carrot Cake

Spiced Nutty Carrot Cake

with Lemon Cream Cheese Icing

Allergens:
Milk
Egg
Gluten
Pecan
Almond

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 2 people

1

cream cheese

(Contains Milk;)

2

carrot

1

lemon

1

vanilla-flavoured syrup

1

sweet golden spice blend

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

1

basic sponge mix

(Contains Gluten; May be present: Milk, Tree Nuts, Peanut, Sesame, Soy. )

1

icing sugar

(May be present: Gluten, Peanut, Tree Nuts, Sesame, Soy, Milk. )

1

pecans

(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

Not included in your delivery

1

vegetable oil

2

eggs

(Contains Egg;)

1

brown sugar

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Nutritional Values

Energy (kJ)3711 kJ
Calories0 kcal
Fat55.7 g
of which saturates16.8 g
Carbohydrate84.5 g
of which sugars63.4 g
Dietary Fibre0 g
Protein13.8 g
Cholesterol0 mg
Sodium642 mg
The average adult daily energy intake is 8700 kJ

Instructions

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, place 100g of the butter and cream cheese. Set aside at room temperature to soften. • Grate carrot. Roughly chop pecans and pistachios. Zest lemon, then cut in half.

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

2

• In a large bowl, place 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 pistachios and gently fold until just combined.

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

• While the cake is cooling, to the bowl with softened butter and cream cheese, add icing sugar and remaining lemon zest.

TIP: Having your butter and cream cheese at room temperature helps it whip easier into a light and fluffy icing.

5

• Using electric beaters, beat icing until light and fluffy, 3 minutes. Add a good squeeze of lemon juice and beat until well combined and smooth, 1 minute.

6

• Transfer spiced nutty carrot cake to a plate or board. • Spread lemon cream cheese icing over cake. Top with remaining nuts. Slice and serve. Enjoy!

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