Spiced Carrot & Nut Cake with Orange Cream Cheese Icing
6 steps | Baking | Serves 6+
- Pecan
- Tree Nuts
- Milk
- Eggs
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Pecan
- Gluten
- Wheat
Get ready to impress with this moist and delicious, lightly spiced carrot and nut cake. We've added a hint of orange 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.
Ingredients
2
carrot
1 packet
pecans
(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut.)
1 packet
pistachios
(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)
1
orange
1 packet
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan.)
1 packet
vanilla-flavoured syrup
1 sachet
sweet golden spice blend
(May be present: Milk, Soy, Gluten, Wheat.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan.)
1 packet
icing sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Gluten, Wheat.)
1 packet
cream cheese
(Contains: Milk;)
Not included in your delivery
200 ml
vegetable oil
100 g
butter (softened)
(Contains: Milk;)
2
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Grease and line a 20cm round cake tin with baking paper. Grate the carrot. Roughly chop the pecans and pistachios. Zest the orange then cut in half. Measure out the vegetable oil. Measure out the butter and set aside at room temperature to soften.
TIP: Weigh out your ingredients before you start to speed up your baking time!
In a large bowl, place the vegetable oil, eggs, vanilla-flavoured syrup, brown sugar and 1/2 the orange zest. Beat with an electric mixer until pale and thickened, 2-3 minutes. Add the sweet golden spice blend and basic sponge mix and fold in until just combined. Add the carrot, 1/2 of the pecans and pistachios and gently fold until just combined.
Transfer the cake batter into the lined cake tin. Bake for 45 minutes to 1 hour or until firm to touch and skewer inserted comes out clean. Set aside to cool completely in the tin.
While the cake is cooling, in a large bowl, add the softened butter, icing sugar, cream cheese and remaining orange zest.
Using an electric beater, beat until light and fluffy, 3 minutes. Add a good squeeze of orange juice and beat until well combined and smooth, 1 minute.
TIP: Room temperature butter is easier to whip to create a light and fluffy texture.
Transfer the spiced carrot and nut cake to a plate or board. Spread the orange cream cheese icing over the cake. Top with the remaining nuts. Slice and serve.
