Carrot and macadamia cake

Carrot and macadamia cake

By
From
Taste of Australia
Serves
6-8
Prep
10 mins
Cooking time
50 mins
Photographer
Stuart Scott

Joanne Scott, who runs Lorne Valley Macadamia Farm with her husband, Ray, also runs a café on site. This cake is very popular with her customers.

Ingredients

Quantity Ingredient
160g wholemeal flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
140g macadamia nuts, roughly chopped
220g raw sugar
160g sultanas
235g finely grated carrot, firmly packed
2 eggs, lightly beaten
125ml macadamia oil

Cream cheese frosting

Quantity Ingredient
20g butter, softened
125g cream cheese
80g icing sugar
1 teaspoon grated orange zest

Method

  1. Preheat the oven to 170°C.
  2. Grease and line the base of a 20 cm round cake tin with baking paper. Sift the flour, cinnamon and bicarbonate of soda into a bowl. Add the macadamia nuts, sugar, sultanas and carrot and mix well. Add the eggs and oil and stir until all the ingredients are combined.
  3. Pour the batter into the prepared cake tin and bake for 50 minutes. The cake is cooked when a skewer inserted in the centre is removed dry with no clinging batter. However, if it is not cooked after 50 minutes, cover with foil and cook for a further 10–20 minutes. Allow to cool.
  4. For the cream cheese frosting, beat the butter and cream cheese together with a hand-held electric beater until fluffy. Add the icing sugar and beat on a low speed until smooth. Lastly, stir through the orange zest. Spoon the frosting onto the cooled cake, cut the cake into slices and serve.

Wine

  • It’s always hard to go past a cup of tea or coffee with a cake like this, but a dessert wine would also do the trick.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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