Scrumptious Cinnamon Pecan Carrot Cake
By kenzofish
This recipe takes our much-loved traditional favourite, Carrot Cake, adding cinnamon and pecan nuts to give it that extra something special.
Ingredients
- 75g soft butter or margarine
- 100g light muscovado sugar
- 3 tbsp. low-fat natural yoghurt
- 200g wholemeal self raising flour
- 1 tsp baking powder
- 2 eggs beaten
- 75g pecan nuts, finely chopped
- 175g carrots, finely grated
- finely grated zest of 1 orange
- 1 tsp ground cinnamon
- Topping:
- 125g soft cheese
- 4 tbsp. icing sugar
- grated zest of 1 lemon
Details
servings 9
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to gas mark 4. Grease a 20cm square cake tin with a little butter or margarine.
Step 2
Put the butter or margarine, sugar, yoghurt, flour, baking powder and eggs into a mixing bowl and beat together.
Then fold in 50g of the pecan nuts, the grated carrots, orange zest and cinnamon, mixing until the dough is smooth.
Step 3
Pour the mixture into the prepared tin and level the surface.
Bake in the centre of the oven for about 30 - 40 mins.
Step 4
For the Icing:
Beat the soft cheese with icing sugar and the lemon zest until light and fluffy.
Step 5
When the cake is cool, spread with the topping and sprinkle over with the remaining pecan nuts.
Cut into squares and serve.
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