Carrot Cake with Pecans and Vanilla

Carrot Cake with Pecans and Vanilla

4.3 9 ratings

Prep. 10 min

Total 12 h 55 min

10 portions

Ingredients

Carrot Powder

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

Carrot Cake

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

Finalisation

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

Difficulty

easy

Nutrition per 1 portion

Sodium 388.8 mg

Protein 6.8 g

Calories 3134.1 kJ / 749.1 kcal

Fat 51.5 g

Fibre 3.1 g

Saturated Fat 13.4 g

Carbohydrates 68.9 g

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Also featured in

Simon Rogan 9 Recipes
UK and Ireland

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