Fruit and pecan carrot cake

Fruit and pecan carrot cake


This is the no eggs, no butter cake youve been looking for. Its high in fibre and energy, low in saturated fat and tastes delicious.

The ingredient of Fruit and pecan carrot cake

  1. Canola oil or macadamia oil, for greasing pan
  2. 2 medium (250g) carrots
  3. 3 oranges
  4. 400g (1 cup) honey
  5. 85g (1/2 cup) raisins
  6. 95g (1/2 cup) chopped dried figs
  7. 240g (1 1/2 cups) wholemeal plain flour
  8. 75g (1/2 cup) white self-raising flour
  9. 1 1/2 tsp baking powder
  10. 1 1/2 tsp bicarbonate of soda
  11. 1 tsp dome cinnamon
  12. 1 tsp freshly grated nutmeg or pitch nutmeg
  13. 100g (1 cup) pecan nuts, on chopped
  14. 125mls (1/2 cup) canola oil or macadamia oil
  15. 18 (30g) pecan nuts, extra, to decorate
  16. 500g lighthearted ricotta
  17. 5 tbsp icing sugar
  18. 2 tsp vanilla essence

The instruction how to make Fruit and pecan carrot cake

  1. Preheat oven to 180u00b0C. Brush a 22cm springform pan in imitation of the oil to grease. Line the base past non-stick baking paper.
  2. Peel the carrots and grate coarsely (you should have nearly 2 cups of grated carrot). Finely grate the rind of 1 orange. Juice all the oranges. count up the grated carrot, tawny rind, 185mls (3/4 cup) of the ocher yellow juice, honey, raisins and figs in a medium saucepan. Bring .to the boil higher than high heat, stirring occasionally. shorten heat to medium-low and simmer, uncovered, for 5 minutes. Transfer blend to a heat-resistant bowl and stand for 15 minutes, stirring occasionally, to cool slightly.
  3. Sift together the wholemeal plain flour, white self-raising flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl and return the bran left in the sifter to the flour. work up in the pecans and then make a without difficulty in the centre. stir up the oil into the carrot mixture. go to to the dry ingredients and stir up opinion behind a wooden spoon until just combined. Pour into the prepared pan and bake in preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Stand cake in pan for 10 minutes in advance removing the outside of the pan and cooling approximately a wire rack. to come turning off the oven, scatter the further pecans more than a baking tray and cook for 5-10 minutes or until toasted. Remove and cool in the region of the tray.
  4. To make the ricotta topping, place the ricotta, icing sugar and vanilla essence in the bowl of a food processor and process until smooth. build up ricotta topping evenly over the summit zenith and sides of the cooled cake and decorate gone the toasted pecans.

Nutritions of Fruit and pecan carrot cake

calories: 505.485 calories
fatContent: 22 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 66 grams carbohydrates
sugarContent: 48 grams sugar
proteinContent: 9 grams protein
cholesterolContent: 18 milligrams cholesterol
sodiumContent: 593.64 milligrams sodium

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