These delicious carrot cakes have a hint of orange for extra flavour, moisture and sweetness.
Ingredients
- 1 orange, finely grated, juiced
- 4 eggs
- 1 cup (250ml) vegetable or nut oil
- 1 1/2 cups (300g) brown sugar
- 2 cups (300g) self-raising flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup (100g) walnuts, coarsely chopped
- 3 large carrots, peeled, coarsely grated
- 100g butter, softened
- 125g cream cheese, softened
- 1 tablespoon orange juice
- 1 1/2 cups (230g) icing sugar mixture
- Walnuts, extra, to decorate
Method
- Step 1Preheat oven to 180°C. Place eight 1-cup (250ml) capacity paper cases or pudding moulds on a baking tray. Whisk the orange rind and juice, eggs and oil in a jug until just combined. Sift the sugar, flour, bicarbonate of soda, cinnamon, nutmeg and ginger into a large bowl. Add the egg mixture, walnuts and carrot and stir to combine. Spoon mixture evenly among the prepared pans. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.
- Step 2Meanwhile, use an electric mixer to beat the butter, cream cheese and orange juice in a medium bowl until light and fluffy. Gradually add the icing sugar and beat until well combined.
- Step 3Spread the icing on the top of each cake and decorate with walnuts.
- Vegetarian
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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