CARROT AND PECAN SQUARES

CARROT AND PECAN SQUARES

CARROT AND PECAN SQUARES

CARROT AND PECAN SQUARES

CARROT AND PECAN SQUARES

Course cake

Equipment

  • oven

Ingredients
  

For the cake:

  • 375 ml melted butter
  • 6 medium-sized, beateneggs
  • 340 g brown sugar
  • 250 g carrots
  • 340 g self-raising flour orplain flour with 1/2 packetbaking powder
  • 3/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 270 g chopped pecannuts (or whole pecan nutschopped in the blender)

For the icing:

  • 300 g full fat cream cheese (e.g. Philadelphia)
  • 150 g icing sugar
  • finely grated rind of anorange (optional)

Instructions
 

  • Preheat the oven to 170°C with fan setting on. Lightly grease the baking tray and line with baking paper.
  • Peel the carrots and grate them finely in the shredder (reversible grating disc).
  • Mix the slightly cooled, melted butter in the mixing bowl (whisk) together with the eggs and sugar. Then fold in the carrots.
  • Sieve the flour (with baking powder), baking soda, cinnamon and ginger onto the egg and sugar mixture and mix with the dough hook.
  • Fold in the pecan nuts and pour the mixture into the baking tray.
  • Bake the cake for 35 – 40 min. until it is golden brown and elastic to the touch.
  • Turn the cake out onto a wire tray to cool
  • To make the icing mix the cream cheese with the whisk in the mixing bowl until smooth. Then add the icing sugar and orange peel (if used) and mix well.
  • Using a palette knife, spread the icing evenly over the cooled cake. To serve, cut into squares.
Keyword BOSCH, CARROT AND PECAN SQUARES, Recipes
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