Frosted Macadamia Carrot & Ginger Spice Cake
TIME
45 Minutes
SERVES
12
CREATED BY
Australian Macadamia Society
SUMMARY
A sweetly spiced twist on a classic, this carrot cake is laced with zingy ginger and crunchy macadamias. Finished with a smooth frosting, it might just become your new family favourite.
https://www.australian-macadamias.org/recipe/frosted-macadamia-carrot-and-ginger-spice-cake/
A sweetly spiced twist on a classic.
Ingredients
- 1 1/3 cups plain flour
- 1/2 cup macadamias
- 2 1/2 tsp baking powder
- 1/2 cup rolled oats
- 1/2 cup raw caster sugar
- 1 cup brown sugar lightly packed
- 1 cup shredded coconut
- 1 cup carrot grated
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg freshly grated
- 200 g Greek yoghurt
- 100 ml macadamia oil
- 3 eggs
For Icing
- 350 g cream cheese
-1 3/4 cups Greek yoghurt
-1/3 cup honey
To decorate
- 5-6 pieces dried orange
- 5-6 pieces dried fig
- 5-6 pieces dried pineapple
- 5-6 pieces dried kiwi fruit
Method
- For the cake, preheat oven to 180°C. Grease 3 x 20cm diameter spring-form cake tins and line the bases with baking paper. If you only have one or two tins, work in batches, re-greasing and lining the tin between baking each cake.
- Place the flour, macadamias, baking powder and oats into the bowl of a food processor and process until the mixture resembles a coarse flour.
- Do not over-process or the macadamias may stick together. Place into a large bowl and add the sugars, coconut, carrot and spices. In a separate bowl, stir together the yoghurt, macadamia oil and eggs.
- Add to the dry ingredients and stir thoroughly.
- To make sure each layer of cake is approximately the same size, weigh the mixture in the bowl and divide the weight by three.
- Place one third of the mixture into each tin and bake for 15 minutes, until a skewer inserted in the middle comes out clean.
- Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
- For the icing, place all the ingredients in a bowl and beat with electric beaters until smooth. Refrigerate to harden slightly.
- To assemble the cake, place one layer of the cake on a plate and spread with icing about ¾ cm thick. Add the second layer and repeat.
- When the layers are complete, top with the remaining icing, smoothing the top and sides with a knife.
- Decorate with dried fruits and fresh flowers if desired.
Keep baking
