Easy Carrot Cake

2 cups self-raising flour
1 1/2 tsp Ground Cinnamon
1/2 tsp mixed spice
1/2 tsp Ground Ginger
1 tsp baking powder
1 cup firmly packed brown sugar
3/4 cup pistachios, chopped
300g carrots, peeled, grated; plus 1 carrot peeled, cut into thin strips
3 eggs, lightly beaten
2/3 cup vegetable oil
1 orange, finely zested; plus 1/4 cup orange juice
500g cream cheese, at room temperature
60g unsalted butter, softened
1 tsp vanilla extract
2 cups icing sugar, sifted
1/2 cup sugar


  1. Preheat oven to 180°c. Grease a deep 20cm round cake pan and line the base with baking paper.
  2. Sift flour, spices and baking powder into a bowl. Stir in sugar, pistachios and carrot. Combine egg, oil and orange zest in a separate bowl. Add to flour mixture and stir to combine. Transfer to cake pan and bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  3. Meanwhile, make frosting; beat cream cheese and butter until smooth and creamy. Beat in the vanilla and orange juice. Gradually add sugar and beat on high speed for 2 minutes.
  4. Cut cake crosswise into three layers. Place one layer on a cake plate and spread with frosting. Repeat layering, ending with the frosting.
  5. For extra decadence decorate your cake with candied carrots.
  6. Preheat oven to 120°c. Line a baking tray with baking paper. Peel 1 carrot and cut into long thin shreds (or use a mandoline). Stir sugar and 1/2 cup water in a small pan over medium heat until sugar has dissolved. Add carrot and simmer for 5 minutes or until soft. Using 2 forks, lift shreds out of the syrup, draining off excess and pile onto a tray. Bake for 25-30 minutes until dry. Cool completely, then use to decorate the cake.

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