Carrot and Orange Bake with Cream Cheese Frosting

This Orange Carrot Cake is light, moist, and fluffy with an extra boost of flavour and freshness from the orange and a hint of pistachios.

Carrot and Orange Bake Recipe

5 eggs – separated

1 orange – rind grated

275g caster sugar

480g grated carrot

240g ground almonds

75g self-raising flour

Cream cheese frosting:

1 small tub cream cheese

90g butter – softened

80g icing sugar

1 tsp. lemon juice

 

Orange peel:

Carefully cut the peel from the orange avoiding cutting off too much pith. Using a sharp knife, cut into thin matchsticks and place into a bowl of ice until needed. Then dry on kitchen paper before use.

 

Pistachio crumb:

100g pistachios blitzed in a blender

Serves 4-6
 

  1. First, lightly grease a AGA cast aluminium frying pan.
  2. In a bowl, beat the egg yolks, orange rind and sugar until thick and creamy. Stir in the carrot, ground almonds and flour.
  3. Beat the egg whites in a separate bowl to form stiff peaks. Fold and combine into the carrot mixture.
  4. Pour the batter into the AGA cast aluminium frying pan and place in the centre of the Rayburn top oven set on ‘bake’ for approximately 60-70 minutes.
  5. Once baked allow to cool before removing from the pan.
  6. Combine cream cheese, butter, icing sugar and lemon juice and mix well to create the cream cheese frosting. Spread over the cooled carrot and orange bake. 
  7. Finally, top the frosting with the orange peel and pistachio crumb.
     
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