Web exclusive: carrot and poppy seed cake with orange cream cheese frosting |
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2 tablespoons poppy seeds
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2 tablespoons milk
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180g butter
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1 cup brown sugar
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1/2 cup white sugar
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1 orange, finely grated zest
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3 large eggs
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1 ½ cups finely grated carrot
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½ cup plain flour
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½ cup self-raising flour
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½ 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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