Carrot and pecan cakes 

Carrot and pecan cakes


Preparation:30 min
Ready in:80 min


For <none>

2 ¼ ouncescarrots
1 ¼eggs
⅓ cupssugar
¼ packetsOrange oil
0.19 cupsAll purpose flour
¼ teaspoonsBaking powder
¾ cupsPecan chopped very finely
¼ teaspoonsbutter
¼ tablespoonsbreadcrumbs
For the icing
¼ cupscream suitable for whipping
¼ tablespoonspowdered sugar
¾ tablespoonsOranges (zested)
Pecan to garnish


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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