Carrot and Pecan Cakes

Recipe author: EAT SMARTER
Carrot and Pecan Cakes
30 min.
1 hr 20 min.
Ready in


for 1 baking pan, 20x30 cm
9 ounces
1.333 cups
1 packet
Orange oil
¾ cup
1 teaspoon
3 cups
Pecan (chopped very finely)
1 teaspoon
1 tablespoon
For the icing
1 cup
cream (suitable for whipping)
1 tablespoon
3 tablespoons
Oranges (zested)
Pecan (to garnish)
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Preparation steps

Step 1/2
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.
Step 2/2
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.