Spiced Nutty Carrot Cake
with Lemon Cream Cheese Icing
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cream cheese
(Contains Milk;)
2
carrot
1
lemon
1
vanilla-flavoured syrup
1
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
icing sugar
(May be present: Gluten, Peanut, Sesame, Soy, Milk, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
1
vegetable oil
2
eggs
(Contains Egg;)
1
brown sugar
Nutritional Values
Instructions
• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Measure 200ml of vegetable oil. In a medium bowl, place 100g of the butter and cream cheese. Set aside at room temperature to soften. • Grate carrot. Roughly chop pecans and pistachios. Zest lemon, then cut in half.
TIP: Weigh out your ingredients before you start to speed up your prepping time!
• In a large bowl, place vegetable oil, the eggs, brown sugar, vanilla-flavoured syrup and half the lemon zest. Beat with electric beaters until light and fluffy, 2-3 minutes. • Using a spoon, fold in sweet golden spice blend and basic sponge mix until just combined. Add carrot and half the pecans and pistachios and gently fold until just combined.
• Pour cake batter into the lined cake tin. • Bake for 45 minutes to 1 hour or until firm to touch and skewer inserted in the centre comes out clean. Set aside to cool completely in tin.
• While the cake is cooling, to the bowl with softened butter and cream cheese, add icing sugar and remaining lemon zest.
TIP: Having your butter and cream cheese at room temperature helps it whip easier into a light and fluffy icing.
• Using electric beaters, beat icing until light and fluffy, 3 minutes. Add a good squeeze of lemon juice and beat until well combined and smooth, 1 minute.
• Transfer spiced nutty carrot cake to a plate or board. • Spread lemon cream cheese icing over cake. Top with remaining nuts. Slice and serve. Enjoy!