Recipes

Carrot and Orange Cake

A deliciously moist cake with carrot, orange rind, sultanas and cultured buttermilk. It makes your average carrot cake look decidedly, well, ‘average’

Time & Serves

Preparation time:
Cooking time:
Makes 1 cake

Ingredients

1 cup oil
1 cup dark brown sugar
2 eggs
1 tbsp vanilla essence
grated rind 2 oranges
2 cups grated carrot
1/2 cup sultanas
3 cups flour
1 tbsp mixed spice
2 tsp baking powder
1 tsp baking soda
1 cup Tararua Cultured Buttermilk
Icing
250g pottle Tararua Traditional Cream Cheese
1 cup icing sugar
dash vanilla essence

Measurement Conversions

Method

1. In a large bowl beat together the oil, dark brown sugar, eggs, vanilla essence and orange rind.

2. Once well beaten scatter over the grated carrot and sultanas.

3. Sift the flour, spice, baking powder and soda together and gently stir into the carrot mixture with the Tararua Cultured Buttermilk. Transfer to a well-greased and lined 23cm cake tin.

4. Bake at 160°C for 60-70 minutes until a skewer inserted comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack to cool.

5. Beat the Tararua Traditional Cream Cheese with the sifted icing sugar and vanilla essence until smooth.

6. Split the cake in half horizontally and spread with half the cream cheese icing. Top with remaining cake and spread with the remaining cream cheese. If wished decorate with grated orange rind.