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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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One of my favourite cakes, the frosting is so delious. Ingredients:
375 g unsalted butter, softened |
225 g light muscovado sugar |
175 g caster sugar |
4 eggs |
300 g plain flour |
1 teaspoon bicarbonate of soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon ginger |
275 g carrots, grated |
100 g walnuts, chopped |
125 ml apple juice |
2 teaspoons vanilla extract |
1 apple, cored & grated |
250 g cream cheese, room temperature |
10 g unsalted butter, room tempreature |
1 tablespoon orange juice |
250 g icing sugar |
50 g walnuts, chopped |
1 orange, zest of |
Directions:
1. Preheat the oven to 160c/gas3. Line the base of a springform 8in cake tin with greaseproof paper. With a electronic whisk cream together the butter both types of sugar until light & fluffy. Beat in the eggs one at a time until well combined.
2. Sift together all the dry ingredients & using a wooden spoon stir them into the creamed mixture.
3. In a seperate bowl, combine the carrot, apple & chopped nuts.Stir in the apple juice & vanilla extract, then fold the carrot mixture into the cake mixture.Spoon into the tin & bake in the center of the oven for 1 hour 35 minutes, or until deep golden brown & a stewer inserted into the cake comes out clean.
4. Meanwhile, to make the frosting , combine the cream cheese, unsalted butter & orange juice together with a wooden spoon. Gradually incorporate the icing sugar into the mixture, beating well until well combined.
5. Cool the cake on a wire rack, then remove from the tin. Place the cake on a serving plate. Using a palette knife, cover evenly with frosting & sprinkle over the chopped nuts & zest.
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