Ingredients
- 150g butter, softened
- 2/3 cup firmly-packed brown sugar
- 100g pecans, finely chopped
- 2 (200g) Wilcox carrots, peeled, coarsely grated
- 2/3 cup self-raising flour
- 2/3 cup plain flour2/3 cup buttermilk
- 2 eggs
ORANGE AND CREAM CHEESE FROSTING
- 125g spreadable cream cheese
- 20g butter, softened
- 1/2 cup pure icing sugar
- 1 orange, rind finely grate
Directions
- Step 1 Preheat oven to 180°C. Grease a 3cm-deep, 18cm x 28cm (base) slab pan. Line with baking paper (see note).
- Step 2 Using an electric mixer, beat butter and brown sugar until pale and creamy, scraping down the side of the bowl. Add pecans and carrots. Stir to combine.
- Step 3 Sift the flours together into a bowl. Whisk buttermilk and eggs together. Add half the flour and half the buttermilk mixtures to the carrot mixture. Mix until well combined. Repeat with remaining flour and buttermilk mixtures.
- Step 4 Pour mixture into prepared pan. Smooth the surface. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in pan for 15 minutes. Lift onto a wire rack. Allow to cool completely.
- Step 5 Make orange and cream cheese frosting: Using an electric mixer, beat cream cheese and butter until pale and creamy. Add icing sugar and orange rind and beat until well combined. Spread frosting over the cooled slice. Cut into pieces. Serve.
Recipe courtesy of www.taste.com.au
Makes 15