Carrot and Pecan Gateau with Frosting
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 45 min.
Ready in
Ingredients
for
1
- For the cake
- 1 cup butter
- 1.333 cups light brown sugar
- 1 Orange (juice and finely grated zest)
- 1 tsp grated Nutmeg
- 2 tsps ground cinnamon
- 1 pinch salt
- 4 eggs (separated)
- 1 ¼ cups Whole wheat flour
- 2 tsps Baking powder
- 0.333 cup Almond flour
- 1 cup chopped Pecan
- 2 ½ cups grated carrots
- For the cream cheese frosting
- ½ cup unsalted butter
- ½ cup powdered sugar
- 1 ⅛ cups cream cheese
- To decorate
- Oranges (segments)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until soft and creamy.
3.
Beat in the egg yolks, then stir in the orange juice and zest.
4.
Sift in the flour, spices, salt and baking powder and gently stir into the mixture with the almonds and pecans.
5.
Whisk the egg whites until stiff but not dry and fold into the mixture with the carrots, until evenly blended.
6.
Spoon the mixture into the tin. Smooth the top and hollow the centre slightly.
7.
Bake for 60-90 minutes until firm to the touch and golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
8.
For the frosting: beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until thick but spreadable.
9.
Spread on top of the cake and decorate with orange segments.
