Spiced Nutty Carrot Cake
with Lemon Cream Cheese Icing | Serving 6+
Get ready to impress with this moist and delicious, lightly spiced carrot and nut cake. We've added a hint of lemon for added flavour and nuts for extra crunch. We know it will be hard, but be sure to wait for the cake to cool completely before covering with the decadent icing.
The quantities provided above are averages only.
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 packet
Cream Cheese
(Contains Milk;)
2
Carrot
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
lemon
1 packet
vanilla-flavoured syrup
1 sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
packet
icing sugar
(May be present: Gluten, Peanut, Sesame, Soy, Milk, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
vegetable oil
100 g
butter
(Contains Milk;)
2
eggs
(Contains Egg;)
1 packet
brown sugar
Nutritional Values
Cooking Steps
• 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 roasted almonds. 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 half the almonds 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!