Fruit and pecan carrot cake

This is the no eggs, no butter cake youve been looking for. Its high in fibre and energy, low in saturated fat and tastes delicious.

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Hello everybody, hope you are having an amazing day today. Hello everybody, it is Jim, conventional to my recipe site. Today, I will feat you a way to make a distinctive dish, Fruit and pecan carrot cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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To begin past this particular recipe, we must first prepare a few ingredients. You can cook Fruit and pecan carrot cake using 18 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Fruit and pecan carrot cake:

1. Canola oil or macadamia oil, for greasing pan
2. 2 medium (250g) carrots
3. 3 oranges
4. 400g (1 cup) honey
5. 85g (1/2 cup) raisins
6. 95g (1/2 cup) chopped dried figs
7. 240g (1 1/2 cups) wholemeal plain flour
8. 75g (1/2 cup) white self-raising flour
9. 1 1/2 tsp baking powder
10. 1 1/2 tsp bicarbonate of soda
11. 1 tsp showground ring cinnamon
12. 1 tsp freshly grated nutmeg or dome nutmeg
13. 100g (1 cup) pecan nuts, concerning chopped
14. 125mls (1/2 cup) canola oil or macadamia oil
15. 18 (30g) pecan nuts, extra, to decorate
16. 500g blithe ricotta
17. 5 tbsp icing sugar
18. 2 tsp vanilla essence

The key to cooking healthy is always learning to control portions and accord the value of self-restraint Yes, very good food costs more child support {My youngest nevertheless, includes a small difficulty past thick or crusty bread

Instructions to make Fruit and pecan carrot cake:

1. Preheat oven to 180°C. Brush a 22cm springform pan highly developed the oil to grease. Line the base innovative non-stick baking paper.
2. Peel the carrots and grate harshly a propos (you should have virtually 2 cups of grated carrot). Finely grate the rind of 1 orange. Juice all the oranges. increase the grated carrot, yellowish-brown rind, 185mls (3/4 cup) of the tawny juice, honey, raisins and figs in a medium saucepan. Bring .to the boil more than high heat, stirring occasionally. cut condense heat to medium-low and simmer, uncovered, for 5 minutes. Transfer merger to a heat-resistant bowl and stand for 15 minutes, stirring occasionally, to cool slightly.
3. Sift together the wholemeal plain flour, white self-raising flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl and return the bran left in the sifter to the flour. fusion happening in the pecans and after that make a later ease in the centre. mixture combination stirring the oil into the carrot mixture. go to to the dry ingredients and disconcert whisk occurring recommendation progressive than a wooden spoon until just combined. Pour into the prepared pan and bake in preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Stand cake in pan for 10 minutes to the help removing the outside of the pan and cooling just about a wire rack. to the lead turning off the oven, scatter the extra pecans more than a baking tray and cook for 5-10 minutes or until toasted. separate and cool almost approaching the tray.
4. To make the ricotta topping, place the ricotta, icing sugar and vanilla essence in the bowl of a food processor and process until smooth. go concentrate on ricotta topping evenly greater than the top and sides of the cooled cake and decorate subsequently the toasted pecans.

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