Description
A cozy and festive cake that blends warm spices and citrus zest with a tender crumb, perfect for gatherings and celebrations.
Ingredients
Scale
- 300 g Light brown sugar
- 4 medium Eggs (room temperature)
- 300 ml Sunflower oil
- 2 tsp Vanilla extract
- 300 g Self-raising flour
- 2 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 1 large Orange (zest only)
- 200 g Carrots (grated)
- 125 g Walnuts (chopped)
- 150 g Unsalted butter (room temperature)
- 150 g Full-fat Philadelphia cream cheese
- 300 g Icing sugar
Instructions
- Preheat your oven to 170°C fan / 190°C conventional. Grease and line two 20cm round cake tins with baking paper.
- Grate the carrot and finely chop the walnuts. Set aside.
- Mix the sugar, eggs, oil, and vanilla together in a bowl. Set aside.
- In a separate large bowl, stir the flour, spices, and orange zest together.
- Pour the wet ingredients into the dry and fold until the mixture is smooth and combined.
- Fold in the grated carrot and chopped walnuts until mixed through.
- Divide the mixture evenly between the baking tins. Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Let the cakes cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and unsalted butter together until smooth, then add the icing sugar gradually.
- Once the cakes are cool, spread the frosting between the layers and over the top. Decorate as desired.
Notes
Allow the frosted cake to rest in the refrigerator for at least 30 minutes before slicing; this helps the frosting set and slices hold shape.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Classic home-baked
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg