adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fruit and pecan carrot cake
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Ultimate low-fat, high-fiber cake, no eggs or butter needed. Delicious and energizing.
Ingredients:
  • Canola oil or macadamia oil, for greasing pan
  • 250g carrot
  • 3 oranges
  • 400g (1 cup) honey
  • 85g (1/2 cup) raisins
  • 95g (1/2 cup) chopped dried figs
  • 240g (1 1/2 cups) wholemeal plain flour
  • 75g (1/2 cup) white self-raising flour
  • 6.00 gm baking powder
  • 3.75 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 1 tsp freshly grated nutmeg or ground nutmeg
  • 100g (1 cup) pecan nuts, roughly chopped
  • 125mls (1/2 cup) canola oil or macadamia oil
  • 30g pecan
  • 500g fresh ricotta
  • 60.00 gm icing sugar
  • 8.80 gm vanilla essence
Instructions:
  • Preheat your oven to 180°C. Grease a 22cm springform pan with oil and line the base with non-stick baking paper.
  • Peel and coarsely grate the carrots to get about 2 cups. Finely grate the zest of 1 orange and juice all the oranges. In a medium saucepan, mix the grated carrot, orange zest, 185mls (3/4 cup) orange juice, honey, raisins, and figs. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer uncovered for 5 minutes. Pour the mixture into a heat-resistant bowl and let it cool slightly for 15 minutes, stirring occasionally.
  • Combine the wholemeal plain flour, white self-raising flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg by sifting into a large bowl, ensuring to include the bran left in the sifter. Mix in the pecans, create a well in the center, then add the carrot mixture with oil. Stir with a wooden spoon until just mixed. Pour into the prepared pan and bake in a preheated oven for 45-50 minutes. Let the cake rest in the pan for 10 minutes before removing and cooling on a wire rack. While the cake bakes, toast the extra pecans on a baking tray in the oven, then cool and set aside.
  • For the ricotta topping, combine ricotta, icing sugar, and vanilla essence in a food processor and blend until smooth. Evenly spread the ricotta topping over the cooled cake and garnish with toasted pecans.

Similar Recipes