Carrot cake with pecan nuts

The carrot cake is one of my son’s favorite cakes. Regularly, he asks me to prepare one for him. I don’t know how to deny him this little pleasure. You can find my usual recipe here. Its little extra is in the chocolate chips. With its Philadelphia icing, it’s delicious.

This time I wanted to use pecans. I put them in the oven so that they are roasted. I left them in fairly coarse chunks and didn’t add any chocolate. The taste is completely different. The pecan nut brings a lot of character to this carrot cake.
This is a version that I really liked.

Carrot cake with pecan nuts:

Carrot cake:

150 g grated carrots (2 carrots)
70g pecans
70g ground almonds
2 eggs
90g brown sugar
50g flour
1 packet of dry yeast
25 ml oil (pecan nuts)
1 pinch of fleur de sel
Preheat the oven to 180°C.

Roast the pecans (plus those for the final decoration) for 10 minutes in the oven.
Let cool.
Roughly mix them.

Whisk eggs and sugar.
Add flour, baking powder, ground almonds and pecan nuts. To mix together.
Add the oil, then the grated carrots. To mix together.

Pour the preparation into a circle or an 18 cm mould.
Bake for approximately 30 minutes. Let cool completely.


Icing:

100g Philadelphia
100 g full cream
30g of sugar
1 tsp vanilla extract (here)

Whip the cold cream into whipped cream.


Beat the Philadelphia with the sugar and vanilla extract to loosen it. Add the whipped cream to this mixture using a spatula.

Cut the cold cake in half.

place first half on serving platter.
Spread frosting over this cake.
Cover with the second half and spread the rest of the frosting.
Decorate with a few whole pecans.


Refrigerate until serving time.

To finish: Pecan oil can be replaced by sunflower oil.


Whether the chocolate version tempts you, it can be presented like this (and vice versa).

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