Spiced Carrot & Nut Cake
with Orange Buttercream | Serves 6
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.
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
Ingredients
2
carrot
2 packet
pecans
(Contains Tree Nuts; May be present Gluten, Sesame, Milk, Soy, Peanut. )
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
orange
1 packet
Vanilla-Flavoured Essence
(May be present Gluten, Milk, Sesame, Soy, Egg, Fish, Almond. )
1 packet
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 sachet
Sweet Golden Spice Blend
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
icing sugar
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
Not included in your delivery
200 ml
vegetable oil
2
egg
(Contains Egg; )
100 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. Grate carrot. Roughly chop pecans and pistachios. Zest 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 baking time!
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 sweet golden spice blend and basic sponge mix until just combined. Add carrot and 1/2 the pecans and pistachios and gently fold until just combined.
Pour cake batter into the lined cake tin. Bake for 45 minutes to 1 hour or until firm to touch and a skewer inserted comes out clean. Set aside to cool completely in the tin.
While the cake is baking, heat a small frying pan over medium-high heat. Toast the remaining pecans and pistachios, tossing, until golden, 3-4 minutes. Remove from heat and set aside.
While the cake is cooling, add the softened butter, icing sugar, a squeeze of orange juice and the 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.
Transfer the spiced carrot and nut cake to a plate or serving board. Spread orange buttercream over cake. Top with the toasted nuts. Slice and serve.