Carrot, pecan and clove cake
CARROT, PECAN AND CLOVE CAKE
Ingredients you will need to prepare this:
1. 200ml vegetable oil, plus extra for greasing
2. 4 large eggs
3. 1 orange (scrubbed), zest, and juice
4. 265g plain flour
5. 1 tsp baking powder
6. 1/2 tsp bicarbonate of soda
7. 280g dark brown soft sugar
8. 1/4 tsp ground cloves
9. 1/2 tsp ground cinnamon
10. 1/2 tsp ground ginger
11. 1/4 tsp of salt
12. 250 carrots grated
13. 100 pecans, chopped
ICING
- 100g slight salted butter, softened
- 100g icing sugar
- 3 tbsp maple syrup
- pinch ground cloves
- 250g soft cheese
Preparation
1. Preheat the oven to 180*C, gas mark 4. Grease 2 x 20cm loose-based cake tins with oil and line the bases with baking parchment. In a large bowl, lightly beat together the oil, eggs, and orange zest, and juice. Sieve in the flour, then adds the baking powder, bicarbonate of soda, sugar, spices, and salt, gently fold through. stir in the carrots and most of the pecans put some aside to decorate.
2. Pour the mixture into the tins and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tins for 5 minutes, then turn out onto a wire cooling rack to cool completely.
3. Make the icing. Use electric beaters to beat the butter until pale and smooth. Add the icing sugar, maple syrup, cloves, and soft cheese and beat again until combined. Once the cake has cooled, use the icing to sandwich the cake together and also to ice it's top. Decorate with the reserved pecans.
Serve 12, prepare 25 minutes, plus cooling.
Cook for 30 mintes
That's it for this recipe, if you enjoyed it, leave a comment down below!
Comments
Post a Comment