Take advantage of seasonal Tasmanian hazelnuts with our take on the classic carrot cake.
Directions
- Preheat the oven to 180°C. Lightly butter a 33 x 23 cake tin and line with baking paper.
- Warm the butter, sugar, and golden syrup in a saucepan over low heat, stirring occasionally until completely combined.
- Remove from the heat and let cool slightly. Transfer the butter and sugar mix to a large mixing bowl then add the eggs, beating well until mix becomes pale and thick. Sift the flour and spices over the bowl, add the grated parsnips and apple, nuts, orange zest, and juice and gently fold everything together.
- Spread the mixture into the prepared tin and bake for 35 to 40 minutes, until a toothpick inserted in the centre comes out clean.
- Cool the cake in the pan on wire rack for five minutes. Invert the cake onto a wire rack and let stand for at least one hour or until completely cool.
- For the icing, place the cream cheese and butter, salt and vanilla into the bowl of a stand mixer, fitted with the paddle attachment. Beat on high speed until creamy, about five minutes. Spread the frosting over the cooled cake and top with the chopped hazelnuts.
