This carrot cake is topped with a delicious icing, pecans or walnuts. You can serve a sweet treat with your tea at any time.
Vitamin: per serving (12) Nutrient Unit
kcal:680
fats:37g
saturates:8g
carbs:78g
sugars:61g
fibre:3g
protein:8g
salt:0.6g
Preparation time and cooking time
Preparation: 35 minutes
Cook dinner:30 minutes
Plus cooling
Elements
The tin can be filled with 230ml or more.
100g zested
Finely grated 265g
About 265g (3), grated
100g of raisins
100g of pecans, roughly chopped
The icing
Softened 100g
300gicing sugar
100gsoft cheese
Technique
STEP 1
Heat the oven to 180C/160C Fan/gasoline 4 Line the bottom and sides with baking paper and oil them. In a jug, whisk the oil, yogurt and eggs with vanilla, zest, and vanilla extract. In a large bowl, combine the flour, sugar and cinnamon with nutmeg. Add a generous pinch of salt. You can use your fingers to squeeze any lumps of granulated sugar, and then shake the bowl several times to move the lumps.
STEP 2
If using, add the carrots, raisins, and half of the nuts to the dry ingredients. Mix well, and then divide the mixture between each tin.
STEP 3
Bake the cake for 25-30 mins or until a skewer is inserted in the middle of the cake and comes out clean. Return the cake to the oven for 5 minutes and test again if any of the moist mixture remains on the skewer. Leave the tins to cool.
STEP 4
Beat the butter and sugar together until clean. Beat in half of the smooth cheese, and then the rest. (Adding it slowly prevents the icing splitting). Remove the desserts from their tins, and then sandwich them with half of the icing. The remaining icing is then spread over the top and the walnuts are scattered on the bottom. Keeps in the refrigerator for up to 5 days. Finest eaten at room temperature.
