recipes
Carrot Dessert Cake with Caramel Orange
This yummy light and moist carrot cake is made simple by using Birds Eye frozen carrots.
serves 8
15 min
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ingredients
| 1/2 x 500g packet frozen Birds Eye Carrots, partially thawed 4 eggs, separated 1 1/2 cups firmly packed brown sugar 2 teaspoons grated orange rind 100g ground almond meal 1/3 cup cornflour Icing sugar for dusting Orange Caramel Sauce 1/2 cup brown sugar 1 teaspoon cornflour 1 cup cream 2 teaspoons finely grated orange rind 1 tablespoon orange juice |
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instructions
step 1
Place partially thawed Birds Eye Carrots into a food processor and process until finely chopped.
step 2
In a large bowl whip egg yolks, sugar and orange rind until light and creamy. Stir in chopped carrots, almond meal and cornflour. In a separate bowl whip egg-whites until stiff peaks form and fold into carrot mixture.
step 3
Spoon mixture into a greased and baking paper lined 25cm spring form pan and bake in a preheated oven at 160 °C for 30- 35 minutes. Allow to stand for 10 minutes before removing to serving plate.
step 4
Place sauce ingredients into a small saucepan and heat through. Dust dessert cake with icing sugar and serve with Orange Caramel Sauce.
recipe tip
Birds Eye Julienne Carrots or Carrot Rings are suitable for this recipe.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1720kJ (411Cal) | 1150kJ (274Cal) |
| Protein | 6.7g | 4.4g |
| Fat - Total | 21.1g | 14.1g |
| - Saturated | 8.9g | 5.9g |
| Carbohydrate | 47.5g | 31.7g |
| - Sugars | 42.4g | 28.3g |
| Dietary Fibre | 2.1g | 1.4g |
| Sodium | 72mg | 48mg |
| Potassium | 298mg | 199mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Carrot Dessert Cake with Caramel Orange
Carrot Dessert Cake with Caramel Orange
This yummy light and moist carrot cake is made simple by using Birds Eye frozen carrots.
ingredients
1/2 x 500g packet frozen Birds Eye Carrots, partially thawed
4 eggs, separated
1 1/2 cups firmly packed brown sugar
2 teaspoons grated orange rind
100g ground almond meal
1/3 cup cornflour
Icing sugar for dusting
Orange Caramel Sauce
1/2 cup brown sugar
1 teaspoon cornflour
1 cup cream
2 teaspoons finely grated orange rind
1 tablespoon orange juice
instructions
step 1
Place partially thawed Birds Eye Carrots into a food processor and process until finely chopped.
step 2
In a large bowl whip egg yolks, sugar and orange rind until light and creamy. Stir in chopped carrots, almond meal and cornflour. In a separate bowl whip egg-whites until stiff peaks form and fold into carrot mixture.
step 3
Spoon mixture into a greased and baking paper lined 25cm spring form pan and bake in a preheated oven at 160 °C for 30- 35 minutes. Allow to stand for 10 minutes before removing to serving plate.
step 4
Place sauce ingredients into a small saucepan and heat through. Dust dessert cake with icing sugar and serve with Orange Caramel Sauce.
serves 8 15 min recipe tip
Birds Eye Julienne Carrots or Carrot Rings are suitable for this recipe.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au