Carrot And Pecan Cake

• 2 cups + 2 tbsp butter
• 3/4 cup sugar
• 1 pinch salt
• 1 tsp vanilla extract
• 6 None eggs
• 2 None oranges, 1 zested, both juiced
• 2/3 cup flour
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 lb hazelnuts, chopped
• 1/4 lb pecans, chopped
• 2/3 lb carrots, peeled and finely grated
• 3 1/3 cups powdered sugar
• 14 oz cream cheese
• 1/4 cup pistachios, chopped
• 18 None marzipan or other carrot decorations

1. Preheat the oven to 350u0b0F. For the batter, mix together 5 tbsp of butter, the sugar, salt and vanilla extract. Stir in the eggs one by one and add 2 1/2 tbsp of orange juice and the orange zest. In a separate bowl, mix together the flour, baking powder, cinnamon and hazelnuts and pecans and fold into the cake mixture. Stir in the carrots.
2. Pour the batter into a greased, 10 inch diameter springform cake pan, smooth the top and bake for 35-40 mins, until a wooden skewer comes out clean. Cool slightly on a rack, and loosen the pan. Immediately sprinkle with 1/2 cup of orange juice and leave to cool completely. Cut the cake in half horizontally.
3. For the frosting, beat the remaining butter for 3-4 mins until creamy. Stir in the powdered sugar and cream cheese and mix well. Transfer the lower half of the cake to a cake plate and spread with 1/4 of the frosting. Put the upper half on top and spread the remaining frosting on the top and sides of the cake. Chill it for 1 hour. Sprinkle with chopped pistachios and decorated with marzipan carrots to serve.

sugar, salt, vanilla, eggs, oranges, flour, baking powder, cinnamon, hazelnuts, pecans, carrots, powdered sugar, cream cheese, pistachios, carrot

Taken from recipes-plus.com/api/v2.0/recipes/19784 (may not work)