Soft, fluffy, sweet and zesty... This cake will be placed in our table come Christmas lunch with family 🎄
100g SR flour
1 tsp bicarb soda
100g Carrot Pineapple Spice Better Being Blend 200g × @betterbeingsteph
1/2 brown sugar
2 eggs, or egg replacer
1/4 cup coconut oil, melted
1/4 cup mylk
2 medium carrots, grated
1 orange, juiced & zested
40g walnuts, crushed
1 tsp cinnamon
1 tsp allspice
70g butter/ Nuttlex
140g icing sugar (we used @naturally_sweet_australia sugar free)
2 tbsp orange juice
1 tbsp orange zest
Preheat the oven to 170°c. Line a 20cm round cake tin.
In a large mixing bowl place eggs, sugar, coconut oil and mylk, lightly mix with a wooden spoon.
Stir in the grated carrots, walnuts, spices, orange and lemon zest.
Sift in the flour and bicarbonate of soda and lightly mix all the ingredients together.
Pour the mixture into the prepared tin and bake for 40/45 minutes, until a skewer comes our with cake crumbles.
Remove from oven, allow to cool in the tin for at least 5 minutes, then turn out and cool on a wire rack.
Using electric beaters, whisk butter, orange juice and zest together while adding the icing sugar slowly until the buttercream is light, fluffy and pale in colour.
When the cake is cooled completely, use a pallet knife to smooth the buttercream on to the top of the cake. Start with a large dollop of buttercream in the middle, then work it gently out towards the edges until the top is covered.
Decorate with extra crushed walnuts