Double Layer Carrot And Pecan Cake With Nutmeg Icing

  1. Preheat oven to 180C fan bake. Line 2 x 22cm tins with baking paper.
  2. In the bowl of an electric mixer, beat eggs, oil, yoghurt, vanilla and orange zest until smooth. Gradually add flour, ground almonds, sugar, coconut, spices and raising agents. Stop your mixer once just combined - do not over-mix. Fold through grated carrots, pecans and sultanas. Divide batter evenly between the 2 cake tins.
  3. Bake for about 40 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool for around 10 minutes before turning out onto a rack.
  4. Meanwhile, make the icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese a little at a time and continue to beat until light and fluffy. Finally, fold through nutmeg.
  5. Once cakes are cool, spread a layer of icing onto one cake and place the other directly on top. Apply a neat coating of icing to the top of the cake and decorate with chopped roasted pecans. Serve at room temperature. Store in an airtight container in the fridge for up to 3 days.

cake, eggs, bran oil, fullfat, vanilla, zest of one orange, ground almonds, brown sugar, coconut, nutmeg powder, cinnamon, baking soda, baking powder, pecans, sultanas, butter, vanilla, icing sugar, cream cheese, nutmeg powder, handful

Taken from food52.com/recipes/70434-double-layer-carrot-and-pecan-cake-with-nutmeg-icing (may not work)

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