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Carrot Cake with Pecans and Vanilla

Carrot Cake with Pecans and Vanilla
4.3 9 rating
Prep. 10 min
Total 12 h 55 min
10 portions
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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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Simon Rogan 9 Recipes
UK and Ireland

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