Carrot Cake with Pecans and Vanilla
TM6

Carrot Cake with Pecans and Vanilla

4.0 (3 ratings)

Ingredients

Carrot Powder

  • 230 g carrots, peeled, reserving peel (approx. 3 carrots)

Carrot Cake

  • unsalted butter, for greasing
  • 125 g pecan nuts
  • 160 g plain flour
  • 255 g light brown sugar
  • 5 g bicarbonate of soda
  • 6 g ground cinnamon
  • 3 g ground nutmeg
  • 3 g fine sea salt
  • 90 g golden syrup
  • 120 g medium eggs (approx. 3 eggs)
  • 225 g sunflower oil
  • 5 g natural vanilla extract

Finalisation

  • 190 g icing sugar
  • 80 g unsalted butter, diced
  • 250 g cream cheese
  • ½ vanilla pod, seeds only (see tip)
  • fennel fronds, for garnishing
  • 20 pecan nut halves

Nutrition
per 1 portion
Calories
3134.1 kJ / 749.1 kcal
Protein
6.8 g
Carbohydrates
68.9 g
Fat
51.5 g
Saturated fat
13.4 g
Fiber
3.1 g
Sodium
388.8 mg

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