INGREDIENTS
375g Fairy margarine, diced, softened
2 cups brown sugar (360g), firmly packed
1 tbsp vanilla extract5 eggs, at room temperature
1 (160g) cup sultanas
¾ (90g) cup dried mixed peel
3 ½ cups (350g) grated carrot (about 3large carrots)
2 tsp bicarbonate of soda
2 tsp baking powder3 tsp ground cinnamon
3 tsp ground mixed spice
3 ¼ (490g) cups self-raising flour1 cup buttermilk
White Fluffy Icing
250g Copha, sliced, softened3 cups icing sugar mixture, sifted2 teaspoons vanilla extract2 – 3 tablespoons boiling waterCandied orange rind, syrup and choppedpistachios (if using)Candied Orange Rind and Syrup(optional)3 medium-large oranges½ cup caster sugar½ cup water
METHOD
1.Preheat oven to 180C/160C (fan-forced).
Grease and line all sides of a 22cm x33cm (across top) 5cm deep roasting pan with baking paper, ensuring a 3cmoverhang on each of the long sides.
2.Using an electric mixer beat the margarine, sugar and vanilla for about 5 minutes, or until pale and creamy. Add eggs one at a time, beating after eachaddition.
3.Add carrot, sultana’s and mixed peel and stir until combined. Add bicarb, bakingpowder and spices. Add sifted flour and buttermilk in two batches. Stirringbetween batches until combined. Spoon mixture into prepared pan. Smoothtop.
4.Bake for 1 hour – 1 hour 10 minutes, covering with foil after 50 minutes, until askewer inserted in the centre comes out clean. Stand cake in pan for 30 minutesbefore transferring to a wire rack to cool completely.
White Fluffy Icing
1.Place Copha in a large bowl of an electric mixer. Using the paddle attachment,beat on a low speed until smooth. Increase speed to medium and beat for afurther 3 – 4 minutes, or until white and creamy. Beat in vanilla.
2.Gradually add ¼ cup icing sugar at a time, beating until combined and smooth. Add 2 tablespoons of boiling water once half of the icing sugar has been added,beating until combined and fluffy. If frosting isn’t smooth and fluffy, either addextra boiling water or microwave in 5 second bursts to soften and beat until lightand fluffy.
3.Spread frosting over top of cake. Decorate with candied orange and pistachios.Candied Orange Rind and Syrup (optional)
1.Use a vegetable peeler to remove a thin layer of orange rind from 3 oranges.Remove any white pith. Cut rind into thin slices.2.2.Bring to the boil caster sugar and water in a saucepan, stirring until sugardissolves. Add rind and simmer for 5 minutes until candied. Set aside to cool insyrup.
