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Orange-and-spice carrot cakes
Orange-and-spice carrot cakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Orange-infused carrot cakes for a burst of flavor and moisture.
Ingredients:
  • 1 orange, finely grated, juiced
  • 250ml mixed nuts
  • 300g brown sugar
  • 300g self-raising flour
  • 5.00 gm bicarbonate of soda
  • 5.00 gm ground cinnamon
  • 2.50 gm ground nutmeg
  • 1.25 gm ground ginger
  • 100g walnut
  • 3 large carrots, peeled, coarsely grated
  • 100g butter, softened
  • 125g cream cheese, softened
  • 21.00 gm orange juice
  • 230g icing sugar mixture
  • Walnuts, extra, to decorate
Instructions:
  • Preheat your oven to 180°C. Place eight 1-cup (250ml) paper cases or pudding moulds on a baking tray. In a jug, whisk together the orange rind, juice, eggs, and oil until just combined. In a large bowl, sift together the sugar, flour, bicarbonate of soda, cinnamon, nutmeg, and ginger. Add the egg mixture, walnuts, and carrot to the dry ingredients and stir until combined. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centers comes out clean. Allow them to cool completely on a wire rack.
  • In a medium bowl, blend butter, cream cheese, and orange juice with an electric mixer until fluffy. Slowly incorporate icing sugar and continue beating until fully combined.
  • Frost the top of each cake with the icing and garnish with walnuts for a delicious finishing touch.

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