For this recipe you will need a 23cm loose bottomed round cake tin, lined with baking parchment.
You will need:
- 200g chilled diced butter
- 200g light brown soft sugar
- 3 large eggs, beaten
- 325g self raising flour
- 1½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- Zest of 1 orange
- 250g peeled and grated carrots
- 200g pecans, toasted and roughly chopped
- 150g raisinsSplash of milk
Let's make it:
Step 1:
Preheat the oven to 160°C (150°C fan).
Step 2:
Grease and line the cake tin with baking parchment.Place the butter and sugar into a suitable mixing bowl.
Step 3:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1. Increase the speed as softening takes place, cream for approximately 2-3 minutes.
Step 4:
Turn off Heatsoft™.
Step 5:
Pour in the eggs and continue mixing until the mixture is smooth and creamy.
Step 6:
Mix the flour, bicarbonate of soda, salt, mixed spice and cinnamon together and then gently mix into the egg mixture.
Step 7:
Add the orange zest, carrots, pecans and raisins, mix using a metal spoon to combine.
Step 8:
Add the splash of milk to loosen slightly.
Step 9:
Spoon into your prepared tin, smoothing the top.
Step 10:
Bake for approx. 1 hour and 15 minutes until a skewer inserted into the centre of the cake comes out clean.
Step 11:
Remove from the oven, placing the cake tin onto a wire rack.
Step 12:
Allow to cool slightly before removing from the tin.
Step 13:
Once cool sandwich together using our cream cheese frosting recipe.
Carrot Cake Topping Ingredients:
- 150g chilled, diced butter
- 300g cream cheese
- 125g icing sugar
- Grated zest of 1 orange
- 200g chopped walnuts or pecans
- Zesty Orange Cake Decoration
- 2 oranges, pared
- 100g castor sugar
- 100ml water
Let's make it:
Step 1:
Place the chilled diced butter into a suitable mixing bowl.
Step 2:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1. Increase the speed as softening takes place, cream for approx. 2 minutes.
Step 3:
Turn off Heatsoft™.
Step 4:
Add the cream cheese, icing sugar and orange zest.
Step 5:
Using speed 1 gently mix to incorporate the icing sugar, increase the speed and whip until smooth.
Step 6:
To make the orange zest topping, place the sugar and water into a small pan and bring to the boil. Turn off the heat and add the pared orange peel.
Step 7:
Allow to infuse in the sugary water until cool.
Step 8:
Drain and thinly slice (this gives the effect of grated carrot).
Step 9:
Slice your cooled carrot cake horizontally through the middle of the cake.
Step 10:
Sandwich the 2 cakes together with half of the topping.
Step 11:
Decorate the top and sides of the cake with the remaining topping.
Step 12:
Decorate the sides of the cake with the chopped nuts.
Step 13:
Top with the cooked orange peel.