Double Layer Carrot And Pecan Cake With Nutmeg Icing Recipe

Name: Double Layer Carrot And Pecan Cake With Nutmeg Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 3 organic eggs; 175 milliliters rice bran oil (or light olive oil); 1/4 cup full-fat unsweetened Greek yoghurt; 1 teaspoon vanilla extract; zest of one orange; 50 grams ground almonds; 200 grams soft brown sugar; 50 grams desiccated coconut; 1 teaspoon nutmeg powder; 1 teaspoon cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 100 grams chopped roasted pecans; 80 grams sultanas; For the icing; 150 grams butter, softened; 1/2 teaspoon vanilla extract; 2 cups icing sugar; 125 grams cream cheese; 2 teaspoons nutmeg powder; handful roasted chopped pecans for decoration (optional)

Servings: persons

For the cake
3 organic eggs
175 milliliters rice bran oil (or light olive oil)
1/4 cup full-fat unsweetened Greek yoghurt
1 teaspoon vanilla extract
zest of one orange
50 grams ground almonds
200 grams soft brown sugar
50 grams desiccated coconut
1 teaspoon nutmeg powder
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
100 grams chopped roasted pecans
80 grams sultanas
For the icing
150 grams butter, softened
1/2 teaspoon vanilla extract
2 cups icing sugar
125 grams cream cheese
2 teaspoons nutmeg powder
handful roasted chopped pecans for decoration (optional)

1
Preheat oven to 180C fan bake. Line 2 x 22cm tins with baking paper.
2
In the bowl of an electric mixer, beat eggs, oil, yoghurt, vanilla and orange zest until smooth. Gradually add flour, ground almonds, sugar, coconut, spices and raising agents. Stop your mixer once just combined - do not over-mix. Fold through grated carrots, pecans and sultanas. Divide batter evenly between the 2 cake tins.
3
Bake for about 40 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for around 10 minutes before turning out onto a rack.
4
Meanwhile, make the icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese a little at a time and continue to beat until light and fluffy. Finally, fold through nutmeg.
5
Once cakes are cool, spread a layer of icing onto one cake and place the other directly on top. Apply a neat coating of icing to the top of the cake and decorate with chopped roasted pecans. Serve at room temperature. Store in an airtight container in the fridge for up to 3 days.

1317

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the cake, 3 organic eggs, 175 milliliters rice bran oil (or light olive oil), 1/4 cup full-fat unsweetened Greek yoghurt, and more.

Yes, Double Layer Carrot And Pecan Cake With Nutmeg Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Layer Carrot And Pecan Cake With Nutmeg Icing

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