Recipe by Chrsyl Castelino
Ingredients:
2 1/2 cups flour
1 cup salted butter
2 cups sugar
4 eggs
1 orange - zest
1 orange - juice
1 tsp orange essence
3 medium sized carrots (grated)
2 tsp nutmeg powder
1 tsp cinnamon powder
2 tsp baking soda
1/2 tsp baking powder
For the cream cheese frosting360 gms cream cheese
3 tbsp butter
1/2 tsp orange essence
1 orange - zest
150 gms icing sugar
Steps:
- Sift together the flour, baking soda and baking powder.
- In a large mixing bowl, cream the butter and sugar using an electric beater.
- Add in the eggs one at a time and continue to whisk.
- Now add the orange juice and the essence.
- Incorporate the flour mixture, orange zest, nutmeg powder, cinnamon powder and fold.
- Finally add the grated carrots and mix till well combined.
- Pour the batter into a baking pan lined with parchment paper. Tap it gently to get rid of any air pockets.
- Bake in an oven preheated to 180C for 40-45 minutes.
While the cake is baking, prepare the frosting. - Combine all the ingredients for the frosting in a bowl and whisk till light and fluffy.
- Refrigerate for at least half an hour.
- Once the cake has baked, allow it to cool in the cake pan for half an hour.
- Then transfer to a wire rack and cool completely.
- Crumb coat the cake with some of the frosting and refrigerate for 15-20 minutes.
- Now frost the cake using the rest of the frosting and smoothen the edges using a spatula.
- Refrigerate for an hour so that the frosting sets on the cake.
- Decorate the cake with some orange slices and orange peel.
- ENJOY!
