SPICED CARROT AND ORANGE CAKE
Had some friends coming over last week for tea and that’s enough reason for you to whip up something so decadent and delicious. Made Spiced Orange and Carrot Walnut Cake with zesty cream cheese frosting... I make this often as carrot cake is a family favorite. Its zesty fluffy dreamy cream cheese frosting pairs just right to cut through the sweetness of carrot cake.
It certainly is a crowd pleaser dessert which goes so well whether you serve it for tea or as a dessert...it’s super delicious!! I topped it up with basil shoot and leaves which are blooming beautifully in my garden.
The cake plate I used is a mystery...I must admit, I bought it few years back, but somehow I wasn’t very convinced with my purchase and it was hiding behind in my crockery cupboard, pulled it out and thought of using it the other day...and to my surprise it just looked an absolute stunner. So so happy that I chose this to present my cake...what do you say??
SERVES: 16-20 servings
PREP TIME: 20 minutes
BAKING TIME: 30 minutes
175g unsalted butter, room temperature
1 cup soft brown sugar, firmly packed
1 naval orange, zested and juiced (1/3 cup)
2 medium carrots, washed peeled and grated
2 cups self-raising flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1/4 tsp nutmeg, freshly grated
1 cup walnuts, chopped
Cream Cheese Frosting:
4 oz/125g cream cheese (full fat), room temperature
95g butter salted, room temperature
1/2 cup icing sugar
1/2 tsp vanilla essence
Zest of 1 orange
6-8 Dehydrated orange circles
6-8 walnut halves
5-6 Fresh basil leaves
Preheat oven to 180°C, grease and prepare the 9” ring pan with butter.
In an electric mixer bowl, beat butter, sugar and zest together with paddle attachment until it’s light and creamy in texture, add eggs one at a time and beat them for 2 minutes.
Add orange juice and mix for another minute, don’t worry if the mixture curdles.
Remove bowl from machine.In a separate bowl, sift together flour, salt, baking powder, baking soda, cinnamon powder and nutmeg; now add these dry ingredients to the butter mixture in two batches and fold with spatula to combine well and make lump-free batter.
Fold carrots and walnuts in batter until well combined, and take care not to over mix it.
Pour the batter in greased and prepared pan, bake it in pre-heated oven for 25-30 minutes or until the the skewer comes out clean. Leave it in pan for 10 minutes, remove on cooling rack to cool cpmpletely.
To Make Frosting:
In an electric mixer bowl, whisk the cream cheese for a minute till it’s smooth and creamy; add butter and whisk for 2-3 minutes until the butter and cream cheese are smooth and fluffy in texture.
Add sugar, vanilla and zest, blend for another 1-2 minutes until well combined and has thick spreadable consistency.
Spread the frosting on the cooled cake and decorate with extra chopped walnuts, dried orange slices and basil leaves.
Let it set in the fridge for 20-30 minutes and serve.
Remove the cake out of the mould or baking pan after leaving it to cool for 10 minutes in the pan. If you remove immediately, it will break and if you leave it too long in pan, the cake will sweat and will have a soggy crust.
The cake should be completely cooled before frosting it.