Carrot and Pecan Nut Cake

with Cream Cheese and Lemon Frosting

 

Serves 10

Preparation time: 15mins

Cooking time: 40 mins

 

This has to be the most divine cake I have made to date.

I probably had more like 400g grated carrots - straight from the veg garden and

it came out so moist and delicious and the tangy topping is just perfect!

 

 

 

 

Ingredients:

 

• 350g/10oz organic grated carrots

• 75g/3oz pecan nuts, toasted and chopped

• 175g/6oz butter softened

• 175g/6oz granulated sugar (I used Coconut sugar)

• 175/6oz self-raising flour, sifted (I used Spelt flour)

• 1 level teaspoon bicarbonate of soda (to be used if using Spelt flour)

• 1 level teaspoon baking powder

• ½ teaspoon ground allspice (you can ground the whole berries in a pestle and mortar)

• 3 organic free range eggs

• Grated rind of 1 lemon and 1 orange

• 1 teaspoon orange juice

• 50g/2oz organic ground almonds

 

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For the topping:

 

• 1 large Philadelphia full fat cream cheese

• 1 dessertspoon of icing sugar

• Squeeze lemon juice

• Top with whole Pecan Nuts

 

 

 

 

Method

 

1.  Preheat oven to 180c/Fan 160c/Gas 5. Butter, flour and line a deep sided 1kg/2lb loaf tin.
 
 

2.  Place butter and sugar into a food mixer and beat until light and fluffy. Fold in the flour, allspice and baking powder and Bicarbonate of Soda (if using Spelt flour).
 
 

3.  Add the eggs, grated rind, orange juice and almonds and beat well. Stir in the carrots and walnuts and spoon into the prepared loaf tin.
 
 

4.  Bake for 40 – 45 minutes until well risen and firm to touch.   Check with a sharp knife to make sure it comes out clean.   Turn out on to a wire rack to cool.
 
 

5.  Beat together the cheese, icing sugar and lemon juice for the topping.   Decorate with extra pecan nuts and grated zest of lemon.