Carrot and Sultana Cake with Creamy Orange Frosting

A luxurious carrot cake packed with sultanas and pecans, topped with a creamy orange zest frosting and extra pecan nuts.

Baking Vegetarian Dessert Carrot Cake Pecans

Estimated Nutrition

Calories

446.2

kcal / serving

5354.2 kcal total

Carbs

37.2g

per serving

446.5 g total

Fat

31g

per serving

372.1 g total

Protein

4.6g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Self-Rising Flour

tsp

Baking Powder

0.5

tsp

Bicarbonate Soda

175

Soft Light Brown Sugar

100

Icing Sugar

Dairy

piece

Egg

free-range

100

Unsalted Butter

softened

200

Cream Cheese

full-fat

Fruits

Sultana

0.5

piece

Orange

zest only

Liquids

tsp

Orange Juice

fresh

NutsSeeds

Pecan

broken into rough pieces

tsp

Ground Cinnamon

0.5

piece

Whole Nutmeg

finely grated

pinch

Sea Salt

fine

Pecan Nut

roughly broken

OilsFats

175

Sunflower Oil

plus extra for greasing

Vegetables

200

Carrot

grated

Method

Preheat the oven to 180°C and grease a 20cm square cake tin.

Frost the cooled cake and sprinkle with remaining pecans.

Mix in the cream cheese and zest then chill for 30 minutes.

Beat the icing sugar, butter, and orange juice until creamy.

Cool the cake in the tin for five minutes before moving to a wire rack.

Pour into the tin and bake for 35 to 40 minutes.

Beat the egg mixture into the flour and stir in the grated carrots.

Whisk the eggs, sunflower oil, and sugar together until smooth.

Mix the dry ingredients and orange zest in a large bowl.