Carrot and Orange Cake with Cream Cheese Buttercream Icing
A moist and light carrot cake with cream cheese buttercream icing - suitable for large cakes and cupcakes. I've been making this cake for over thirty years and it has always been a family favourite. It's different from most carrot cakes in that it is light in texture. It keeps really well as it uses vegetable oil instead of butter. Recipe makes one really large cake - baking dish size, two medium cakes or about 30 muffin-sized cupcakes.
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- 2 cups grated carrots(about 3-4 large carrots)
- 375g plain flour
- 240g caster sugar
- 180g coconut
- 1 Tin mandarin orange segments
- 3 eggs
- 330ml vegetable oil
- 2 tsp bicarb soda
- 2 tsp cinnamon
- 2 tsp vanilla
- Pinch salt
- 2 x 250g blocks of Philadelphia cream cheese
- 150g soft unsalted butter
- 2 tsp vanilla - Vanilla Bean Paste is best
- 1kg soft icing sugar mixture
- Set oven temperature to 180 C. Combine all in Food Processor(or Mixer) – mix until colour changes. Place in one large baking dish sized tin or two slice tins or one ring tin and one square tin(sprayed with cooking spray). Also makes around 24 – 30 muffin-sized cupcakes. Cook in moderate oven (180 C) until cooked - 45mins for large cakes; 25 mins for cupcakes. Stand on wire rack to cool.
- In mixer bowl combine the cream cheese, butter and vanilla. Beat until very soft. Start adding sifted icing sugar about one cup at a time – add while mixer is on low speed and increase speed until icing sugar is mixed in – scrape down bowl as necessary. Continue until all icing sugar is mixed in. Decorate cake with buttercream – use a palette knife to smooth and add peaks. Or pipe using a large piping bag and an open star icing tip.
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