Carrot and Pecan Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 9 ozs carrots
- 5 eggs
- 1 ⅓ cups sugar
- 1 packet Orange oil
- ¾ cup all-purpose flour
- 1 tsp Baking powder
- 3 cups Pecan (chopped very finely)
- 1 tsp butter
- 1 Tbsp breadcrumbs
- For the icing
- 1 cup cream (suitable for whipping)
- 1 Tbsp powdered sugar
- 3 Tbsps Oranges (zested)
- Pecan (to garnish)
Preparation steps
1.
Wash, peel and finely grate the carrots. Separate the eggs and beat the egg yolks with the sugar until thick and creamy. Add the orange flavouring. Mix the flour and baking powder and stir into the egg mixture. Whisk in the carrots and nuts. Beat the egg whites until stiff and fold into the mixture. Butter the bottom of a square baking tin (26 cm x 26 cm) and sprinkle with breadcrumbs. Turn the sponge mixture into the tin and smooth the top. Bake in a preheated oven (200°, bottom shelf) for about 55 minutes. Cool in the tin.
2.
Whip the cream until stiff and mix with the icing sugar. Before serving turn the cake out of the tin, spread the cream on the cake and sprinkle with grated orange peel. Cut into small squares and decorate each square with 1-2 pecans.
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