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Spiced Carrot & Nut Cake

Spiced Carrot & Nut Cake

with Orange Buttercream Icing | Serves 8+

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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 Time70 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 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 packet

vanilla-flavoured essence

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

1 packet

brown sugar

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

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)

Not included in your delivery

200 ml

vegetable oil

2

eggs

(ContainsEggs)

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
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. Grate the carrot. Roughly chop the pecans and pistachios. Zest the orange, then cut in half. Measure 200ml vegetable oil. Measure 100g butter and set aside at room temperature to soften.

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

2

In a large bowl, place the measured vegetable oil, eggs, vanilla-flavoured essence, brown sugar and 1/2 the orange zest. Beat with electric beaters until light and fluffy, 2-3 minutes. Using a wooden spoon, fold in the sweet golden spice blend and basic sponge mix until just combined. Add the carrot and 1/2 the pecans and pistachios and gently fold until just combined.

3

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

4

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

5

While the cake is cooling, add the measured softened butter, icing sugar, a squeeze of orange juice and remaining orange zest to a large bowl. Beat with electric beaters, until light and fluffy, 3 minutes.

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

6

Transfer the spiced carrot and nut cake to a serving plate or board. Spread the orange buttercream icing over the cake. Top with the toasted nuts. Slice and serve.