Spiced Carrot & Nut Cake with Lemon Buttercream Frosting | Serves 6+

Ingredients

Instructions

1. • Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper.
   • Measure 200ml of vegetable oil. In a medium bowl, place the butter and cream cheese. Set aside at room temperature to soften.
   • Grate carrot. Roughly chop pecans and pistachios. Zest lemon, then cut in half.
   TIP: Weigh out your ingredients before you start to speed up your prepping time!
2. • In a large bowl, place vegetable oil, the eggs, brown sugar, vanilla-flavoured syrup and 1/2 the lemon zest. Beat with electric beaters until light and fluffy, 2-3 minutes.
   • Using a spoon, fold in sweet golden spice blend and basic sponge mix until just combined. Add carrot and 1/2 the pecans and pistachios and gently fold until just combined.
3. • Pour cake batter into the lined cake tin.
   • Bake for 45 minutes to 1 hour or until firm to touch and skewer inserted in the centre comes out clean. Set aside to cool completely in tin.
4. • While the cake is baking, in a small frying pan, add the remaining pecans and pistachios and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
5. • While the cake is cooling, in a large bowl, add the butter, icing sugar, a squeeze of lemon juice and remaining lemon zest. Using an electric beater, beat until light and fluffy, 3 minutes.
   TIP: Make sure the butter is at room temperature for a light buttercream!
6. • Transfer cake to a plate or board. Spread lemon buttercream frosting over spiced carrot and nut cake. Top with toasted nuts. Slice and serve. Enjoy!