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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME

Carrot Cake

Servings: 6-8

Ingredients

325g cake flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp NOMU Cook’s Collection Ground Cinnamon
Pinch NOMU Sea Salt
1 cup canola oil
250g caster sugar (golden caster sugar is ideal if you have)
4 large free-range eggs
1 tsp NOMU Vanilla Extract or Vanilla Essence
350g carrots, peeled and grated
Finely grated zest of 1 orange
150g pecan nuts, lightly toasted and roughly chopped, plus extra to decorate

Cream cheese frosting:
60g unsalted butter, softened
250g full-fat cream cheese
185g icing sugar, sifted
1-2 tbsp freshly squeezed orange and/or lemon juice

Directions

Preheat the oven to 170°C. Grease and line a 23cm springform cake tin with baking paper.

Sift together the flour, baking powder, bicarb, Ground Cinnamon and salt and set aside.

Using an electric mixer, beat together the oil and the sugar until combined. Add the eggs one at a time, beating well between each addition, followed by the Vanilla. Add the sifted dry ingredients and mix briefly to combine, then fold in the grated carrot, orange zest and pecan nuts.

Pour the batter into the prepared cake tin and bake for 60 minutes or cooked through when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack. Allow to cool completely before icing.

To make the frosting, beat the softened butter with an electric mixer until very pale and creamy. Add the cream cheese and beat on high speed until smooth. Add the icing sugar and beat for a few more minutes until the frosting is light and fluffy. Add a tablespoon of orange or lemon juice, adding more to taste depending on your preference.

Generously frost the cake with the cream cheese frosting and sprinkle with extra pecan nuts.

Ingredients

325g cake flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp NOMU Cook’s Collection Ground Cinnamon
Pinch NOMU Sea Salt
1 cup canola oil
250g caster sugar (golden caster sugar is ideal if you have)
4 large free-range eggs
1 tsp NOMU Vanilla Extract or Vanilla Essence
350g carrots, peeled and grated
Finely grated zest of 1 orange
150g pecan nuts, lightly toasted and roughly chopped, plus extra to decorate

Cream cheese frosting:
60g unsalted butter, softened
250g full-fat cream cheese
185g icing sugar, sifted
1-2 tbsp freshly squeezed orange and/or lemon juice

Directions

Preheat the oven to 170°C. Grease and line a 23cm springform cake tin with baking paper.

Sift together the flour, baking powder, bicarb, Ground Cinnamon and salt and set aside.

Using an electric mixer, beat together the oil and the sugar until combined. Add the eggs one at a time, beating well between each addition, followed by the Vanilla. Add the sifted dry ingredients and mix briefly to combine, then fold in the grated carrot, orange zest and pecan nuts.

Pour the batter into the prepared cake tin and bake for 60 minutes or cooked through when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a cooling rack. Allow to cool completely before icing.

To make the frosting, beat the softened butter with an electric mixer until very pale and creamy. Add the cream cheese and beat on high speed until smooth. Add the icing sugar and beat for a few more minutes until the frosting is light and fluffy. Add a tablespoon of orange or lemon juice, adding more to taste depending on your preference.

Generously frost the cake with the cream cheese frosting and sprinkle with extra pecan nuts.

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