The recipe says it should be made in a ring type tin, I didn’t and it was lovely, the icing ingredients are very generous you could definitely halve it, also I oven baked some thinly sliced orange slices to garnish, Recipe by Dio Essense
Ingredients
- 2 tbsp poppy seeds
- 2 tbsp milk
- 180g butter
- 1 cup brown sugar
- 1/2 cup white sugar
- zest of 1 orange
- 3 large eggs
- 1-1/2 cups of grated carrot
- 3/4 cup plain flour
- 3/4 cup self raising flour
- 1/2 tsp baking powder
Icing
- 60g butter
- 250g full fat cream cheese
- 2 tbsp orange juice
- 3 cups icing sugar
Method
- Preheat oven to 160 degrees. Grease a cake tin, preferably a ring tin.
- Combine the poppy seeds and milk in a small dish and stand for 30 minutes.
- Cream the butter and sugars in a bowl until light and fluffy. Add the orange zest and beat in the eggs, one at a time.
- Stir in the carrot. Add the flours and baking powder, folding in gently until just combined. Fold in poppy seeds and milk.
- Pour into the cake tin and bake for 60-65 minutes. Cool for 15 minutes before removing from the tin.
- For the icing cream together the butter, cream cheese and orange juice. Gradually add the icing sugar, beating well. Refrigerate the icing for 30 minutes before icing.
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