Preparation time is 40minutes
Cook time is 1hours 30minutes
Total time is 2hours 10minutes
Serve is for 12 people
Difficulty level: 3 out of 4
17 Ingredients
- 1teaspoons baking powder
- 2 cup self-raising flour
- 1/2teaspoons mixed spice
- 1/2 cup sugar
- 2 cup icing sugar, sifted
- 60grams unsalted butter, softened
- 1teaspoons vanilla extract
- 300grams carrots , peeled, grated
- 1 carrot, peeled and cut into thin strips (for decoration)
- 1 orange, juiced (1/4 cup) and finely zested
- 1 1/2teaspoons ground cinnamon
- 1/2teaspoons ground ginger
- 500grams cream cheese, at room temperature
- 3 eggs, lightly beaten
- 1 cup brown sugar, firmly packed
- 2/3 cup vegetable oil
- 3/4 cup pistachios, chopped
Nutrition per serving
2820kJ / 674Cal
2820 Kilojoules or 674 Calories
32% of daily energy intake*
Protein
8.8grams
Fat
35.4grams
Carbs
80.2grams
Sugars
63.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C. Grease a deep 20cm round cake pan and line the base with baking paper.
Step 2 of 5
Sift flour, spices and baking powder into a bowl. Stir in sugar, pistachios and carrot. Combine egg, oil and orange zest in a separate bowl. Add to flour mixture and stir to combine. Transfer to cake pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Step 3 of 5
Meanwhile, make frosting; beat cream cheese and butter until smooth and creamy. Beat in the vanilla and orange juice. Gradually add sugar and beat on high speed for 2 minutes.
Step 4 of 5
Cut cake crosswise into three layers. Place one layer on a cake plate and spread with frosting. Repeat layering, ending with the frosting.
Step 5 of 5
For extra decadence decorate your cake with candied carrots.
Preheat oven to 120°C. Line a baking tray with baking paper. Peel 1 carrot and cut into long thin shreds (or use a mandoline). Stir sugar and 1/2 cup water in a small pan over medium heat until sugar has dissolved. Add carrot and simmer for 5 minutes or until soft. Using 2 forks, lift shreds out of the syrup, draining off excess and pile onto a tray. Bake for 25-30 minutes until dry. Cool completely, then use to decorate the cake.
Preheat oven to 120°C. Line a baking tray with baking paper. Peel 1 carrot and cut into long thin shreds (or use a mandoline). Stir sugar and 1/2 cup water in a small pan over medium heat until sugar has dissolved. Add carrot and simmer for 5 minutes or until soft. Using 2 forks, lift shreds out of the syrup, draining off excess and pile onto a tray. Bake for 25-30 minutes until dry. Cool completely, then use to decorate the cake.
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