Bakes Blog

{January Recipe} Orange and Rose Carrot Cake

We all know that in January a lot of people like to cut back after over indulging at Christmas. We never think that you need to cut back on your bakes but we have developed a slightly lighter recipe then usual to make sure you don't feel too guilty for having a slice (or two). This month we've baked up a deliciously moist carrot cake, lightly flavoured with spices and topped with a yummy cream cheese icing. To finish it off, we've supplied some edible rose petals and suggest you sprinkle the zest of an orange on too. This gives a delicate and delicious finish to the cake. DSC_0127 As always we've provided you with a few extra hints and tips on the blog to help you create the perfect bake. Pre-heat the oven to 180C/160C fan and grease and line two round cake tins. Place the flour, spices and sugar in a large bowl and stir to combine. Grate the carrots by hand using a cheese grater or use a food processor if you have one. Stir the carrots into the dry ingredients along with the sultanas. Beat the eggs and oil together in a jug and then pour them onto the dry mix. Zest or finely grate the orange and set this to one side. We preferred to grate the orange as it shows up better when you decorate the cake. Squeeze half the juice of the orange into the mixture. Fold all the ingredients together until no lumps of flour are visible. There is no need to do this with an electric hand mixer as it doesn't take long. Divide the mixture between the two prepared cake tins and smooth it to the edges and even the top. Bake for 25 minutes or until a knife inserted comes out clean. The cake should be risen and golden brown. Leave in the tin to cool for 5 minutes before transferring to a cooling rack. Meanwhile, make the icing placing the cream cheese in a bowl and sieving over the icing sugar. Use a spoon to combine it a little before beating with an electric hand whisk until smooth (combining it first ensures you don't decorate your kitchen with icing sugar). Place in the fridge until needed. Once the cakes are cool, place one sponge on a serving plate and spread over half the icing. Place on the other sponge and top with the remaining icing. You can let the icing drip down the sides a little if you wish. Sprinkle the rose petals around the top of the cake along with the grated orange or zest. DSC_0194 Don't forget to share a picture with us on Instagram of your wonderful bakes by tagging @bakesbox in your posts. Happy baking!

Leave a comment