peeled and cored weight cooking apples, sliced
orange juice (save zest for icing)
pecans, roughly chopped
walnuts, coarsely chopped
For the icing:
full fat cream cheese
For the decoration:
pecan or walnut halves
- Place sliced apple, carrot raisins and orange juice in a large dish. Cover and microwave for 4 minutes to soften the apple and carrot. Mash lightly with a fork and allow to cool.
- Preheat the oven.
- Place all the dry ingredients in a large bowl. In another bowl, beat together the oil and eggs and add to the dry ingredients along with the cooled carrot mixture. Beat together with a wooden spoon.
- Pour into the prepared tin (we recommend a round, 20cm wide tin). Bake until golden and just firm to the touch approximately 1¼ - 1 ½ hrs or until cake is firm to the touch. Once removed from oven cool in tin until cake is cold.
- Beat icing ingredients together and spread onto the cake top and sides or cut in half and spread in the middle and on top, decorate with walnut halves, crushed nuts and baby sugar carrots if using and serve.