Recipe Description
Perfect for Christmas or during a rainy day, this spiced Orange Carrot Cake will leave you wanting more. This recipe was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- For the cake
- 165g palm oil
- 1 orange, zested
- 120g Greek yogurt
- 110g brown sugar
- 110g caster sugar
- 4 large eggs, beaten
- 280g plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- ½tsp salt
- 2tsp ground cinnamon
- ½tsp ground nutmeg
- 300g grated carrots
- 100g chopped toasted walnuts
- For the frosting
- 250g cream cheese, at room temperature
- 60g margarine
- 100g icing sugar
- 40g condensed milk
- 1 orange, zested
- 2tsp lemon juice
- 12 marzipan carrots for garnish
Instructions
- Grease and line two 9 x 1 inch round cake pans. Whisk the oil, orange zest, yoghurt, sugar and eggs in a large mixing bowl until combined. Sift the six dry ingredients together and fold into mixing bowl with a spatula until combined. Fold in carrots and walnuts.
- Divide batter equally between the two pans. Bake in preheated oven at 190°C for 15 to 20 minutes, until cooked. After 5 minutes, remove cake from pan and leave to cool on the rack.
- Beat the frosting ingredients until light and creamy. Spread frosting between the cake layers and decorate with marzipan carrots.
Wonderful recipe, but is it alright if I try steaming it? My oven has broke down yet I still would like to give it a try steaming it, if possible. Thanks!