Carrot cake with pecan nuts

Name: Carrot cake with pecan nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 75 g + 400 g soft butter; 7-10 Tbsp some + 75 g flour; 300 g Carrots; 100 g Pecan kernels; 2 Oranges; 150 g Sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 6 Eggs (Gr. M); 250 g ground hazelnuts; 2 coated Tsp Baking Powder; 1/2 TEASPOON Cinnamon; 400 g Double cream cheese (room temperature); 400 g Icing sugar; 2-3 TABLESPOONS Pistachio kernels; 16 Marzipan carrots; 7-10 Tbsp long wooden skewer

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 75 g + 400 g soft butter
7-10 Tbsp some + 75 g flour
300 g Carrots
100 g Pecan kernels
2 Oranges
150 g Sugar
1 package Vanilla sugar
7-10 Tbsp Salt
6 Eggs (Gr. M)
250 g ground hazelnuts
2 coated Tsp Baking Powder
1/2 TEASPOON Cinnamon
400 g Double cream cheese (room temperature)
400 g Icing sugar
2-3 TABLESPOONS Pistachio kernels
16 Marzipan carrots
7-10 Tbsp long wooden skewer

Directions

1
Grease a springform pan (26 cm Ø) and dust with flour. Peel, wash and finely grate the carrots. Chop pecans. Wash organic orange hot, dry and grate the skin finely. Halve both oranges, squeeze them and measure approx. 1/8 l juice.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Cream 75 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Stir in 2-3 tablespoons orange juice and zest. Mix 75 g flour, all nuts, baking powder and cinnamon.
4
Stir into the egg-butter mixture in portions. Fold in grated carrots.
5
Fill the dough into the springform pan and smooth it down. Bake in a hot oven for 30-40 minutes. After about 30 minutes, check with a long wooden skewer whether the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5-10 minutes.
6
(No longer, otherwise the cake will become dry.) Remove it from the mould, remove it from the cake pan and immediately sprinkle it with approx. 100 ml orange juice. Let it cool down.
7
For the Frosting, whisk 400 g butter with the whisks of the mixer for 3-4 minutes until creamy. Stir in cream cheese and icing sugar. Cut the cake in half horizontally with a long flat knife. Place the bottom cake layer on a cake plate.
8
Spread with approx. 1/4 of Frosting. Place the upper base on top. Coat the cake with the rest of the frosting in waves. Chill for about 1 hour. Decorate with chopped pistachios and marzipan carrots.