Carrot-Cake with pecan nuts and Frosting (carrot cake)

Name: Carrot-Cake with pecan nuts and Frosting (carrot cake)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 300 g Carrots; 100 g Pecan kernels; 2 Oranges; 475 g Butter; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 6 Eggs (size M); 75 g Flour; 1/2 TEASPOON Cinnamon; 250 g ground hazelnuts; 2 TEASPOONS Baking Powder; 400 g Icing sugar; 400 g Double cream cream cheese; 25 g Pistachio kernels; 18 Marzipan carrots to decorate

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

300 g Carrots
100 g Pecan kernels
2 Oranges
475 g Butter
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
6 Eggs (size M)
75 g Flour
1/2 TEASPOON Cinnamon
250 g ground hazelnuts
2 TEASPOONS Baking Powder
400 g Icing sugar
400 g Double cream cream cheese
25 g Pistachio kernels
18 Marzipan carrots to decorate

Directions

1
l in a casserole dish. Turn the apricots one after the other, then the chorizo and fry for about 2 minutes each time. Add the onions to the hot frying fat and fry well.
2
Put the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes (stick test). Remove from the oven, place on a cake rack and remove from the edge of the springform pan. Immediately sprinkle with 100 ml orange juice and allow to cool
3
Cut the bottom in half horizontally. Whisk 400 g butter with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in icing sugar. Fold in cream cheese with a whisk. Place the bottom cake layer on a cake plate. Spread with about 1/4 of the cream. Place the upper cake base on top. Spread the rest of the cream wavy on the surface and the edge of the cake. Chill for about 1 hour.
4
Chop the pistachios, sprinkle on the cake and decorate with marzipan carrots
5
waiting time approx. 2 hours