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Web exclusive: carrot and poppy seed cake with orange cream cheese frosting 
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Web exclusive: carrot and poppy seed cake with orange cream cheese frosting

  • 2 tablespoons poppy seeds
  • 2 tablespoons milk
  • 180g butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 orange, finely grated zest
  • 3 large eggs
  • 1 ˝ cups finely grated carrot
  • ˝ cup plain flour
  • ˝ cup self-raising flour
  • ˝ teaspoon baking powder
Orange Cream Cheese Frosting:
  • 60g butter, softened
  • 250g cream cheese
  • 2 tablespoons orange juice
  • 3 cups icing sugar
Combine poppy seeds and milk and stand 30 minutes. Preheat oven to 160°C. Grease and line a 20cm round cake tin. In a large bowl, cream butter and sugars until light and fluffy.  Add zest and beat in eggs one at a time.  Stir in carrot. Add sifted flours and baking powder, folding gently until just combined. Fold in poppy seed mixture. 
 
Pour into tin and bake 60-65 minutes.
 
Transfer to a wire rack for 15 minutes before removing from tin. Cool completely then split cake into 3 layers. Sandwich together with a small amount of frosting then coat completely with remaining frosting and garnish with pansies if desired.
 
Orange Cream Cheese Frosting: Cream together butter, cream cheese and juice. Gradually add icing sugar. Refrigerate at least 30 minutes before use.

Recipe: Bernadette Hogg










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