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Spiced Carrot & Nut Cake

Spiced Carrot & Nut Cake

with Orange Buttercream Frosting | Serves 6+

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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.

Allergens:Tree NutsEggsGlutenMilk

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

Total Time60 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2

carrot

2 packet

pecans

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1 packet

pistachios

(ContainsTree NutsMay be presentGluten, Sesame, Milk, Soy, Peanuts)

1

orange

1 sachet

sweet golden spice blend

1 packet

basic sponge mix

(ContainsGlutenMay be presentSesame, Milk, Soy, Peanuts, Tree Nuts)

1 packet

icing sugar

(May be presentGluten, Sesame, Milk, Soy, Peanuts, Tree Nuts)

1 packet

vanilla-flavoured essence

(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg, Fish)

Not included in your delivery

200 ml

vegetable oil

2

eggs

(ContainsEggs)

1 packet

brown sugar

100 g

butter (softened)

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3360 kJ
Fat49 g
of which saturates12.4 g
Carbohydrate82 g
of which sugars60.9 g
Protein7.4 g
Sodium394 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Small Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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!

2

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.

3

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.

4

While the cake is baking, toast the remaining nuts in a small frying pan, tossing, until golden, 3-4 minutes. Remove from the heat.

5

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.

6

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.