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Carrot Cake with Candied Carrots

A spiced wholemeal carrot cake with toasted pecans, coconut, and dried fruit, topped with cream icing and glazed baby carrots.

BakingVegetarianDessertCakeCarrotPecans
Estimated Nutrition
Calories
892.5
kcal / serving
7140 kcal total
Carbs
81.8g
per serving
654.5 g total
Fat
61.5g
per serving
492.2 g total
Protein
9.8g
per serving
78.4 g total
Cook Time
46
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
175
g
Soft Dark Brown Sugar
1
tsp
Bicarbonate Soda
2
tbsp
Icing Sugar
70
g
Caster Sugar
plus extra for rolling
Dairy
2
piece
Egg
large free-range
250
g
Mascarpone
can also use crème fraîche
250
ml
Double Cream
50
g
Butter
Fruits
1
piece
Lemon
zest only
110
g
Sultana
25
g
Raisin
GrainsCereals
200
g
Wholemeal Self-Raising Flour
NutsSeeds
1
tbsp
Ground Mixed Spice
80
g
Pecan Nut
roughly chopped
50
g
Desiccated Coconut
1
pinch
Salt
OilsFats
150
ml
Olive Oil
not extra virgin
Vegetables
200
g
Carrot
peeled and coarsely grated
300
g
Baby Carrot
washed with 2.5cm green stalk

Method

1
2
3
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