Spiced Carrot & Nut Cake
with Orange 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 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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
carrot
2 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
orange
1 sachet
Sweet Golden Spice Blend
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
icing sugar
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
1 packet
Vanilla-Flavoured Essence
(May be present Gluten, Milk, Sesame, Soy, Egg, Fish, Almond. )
Not included in your delivery
200 ml
vegetable oil
2
eggs
(Contains Egg; )
1 packet
brown sugar
100 g
butter (softened)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
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, add the vegetable oil, eggs, vanilla imitation essence, brown sugar and 1/2 the orange zest. Beat with electric beaters 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 baking, toast the remaining nuts in a small frying pan, tossing, until golden, 3-4 minutes. Remove from the heat.
While the cake is cooling, in a large bowl, add the softened butter, icing sugar, a squeeze of orange juice and remaining orange zest. Using electric beaters, beat until light and fluffy, 3 minutes.
TIP: Having the butter at room temperature ensures a light texture in your frosting.
Transfer the spiced carrot and nut cake to a plate or board. Spread the orange buttercream frosting over the cake. Top with the remaining nuts. Slice and serve.
