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Ingredientes
- 125 gm brazil nuts coarsely minced
- 225 gm unsalted butter softened
- 225 gm caster sugar
- 175 gm self raising white flour
- 1 tsp baking pwdr
- 1/2 tsp grnd allspice
- 4 x Large eggs grated rind of 1 orange
- 1 Tbsp. orange juice
- 50 gm grnd almonds
- 350 gm carrots peeled and finely grated
- 250 gm mascarpone or possibly low fat cream cheese
- 1 tsp finely grated orange rind (optional)
- 2 Tbsp. orange juice
- 2 Tbsp. icing sugar
- 1 lrg carrot oil for frying icing sugar for dusting
Direcciones
- Grease and baseline two 200mm sandwich tins.
- Spread the brazil nuts on a baking sheet and lightly toast on the grid shelf on the floor of the roasting ovenfor 5 - 10 min.
- Cream the butter and sugar together in a bowl till pale and fluffy.
- Sift the flour baking pwdr and allspice over the mix.
- Add in the Large eggs orange rind and juice and the grnd almonds; beat well.
- Stir in the grated carrots and brazil nuts.
- Divide the mix between the prepared tins and level the surfaces.
- Bake on the grid shelf on the floor of the roasting ovenwith the cool plain shelf on the second set of runners for 30 to 40 min till hard to the touch.
- Bake on the grid shelf on the fourth set of runners in the baking ovenfor 35 to 40 min till hard to the touch.
- Leave in the tins for a few min then turn out onto a wire rack to cold.
- For the topping beat the cheese orange rind if using orange juice and icing sugar together in a bowl till smooth.
- Use half to sandwich the cakes together. Spread the remainder over the top of the cake swirling it attractively.
- For the decoration peel the carrot and pare into long thin ribbons using a swivel vegetable peeler.
- dry the carrot ribbons on kitchen paper. Heat a 10mm depth of oil in a frying pan on the boiling plateuntil a piece of carrot added to the warm oil sizzles on the surface.
- Fry the carrots in two batches till they shrink and turn golden brown.
- Drain with a slotted spoon and dry on kitchen paper.
- Scatter the carrot ribbons over the top of the cake and dust with icing sugar.
- Refrigeratetill ready to serve.
- It is important to thoroughly dry the carrot ribbons before frying to ensure a crisp result. Variation: For a simple finish omit the carrot topping and sprinkle with minced toasted brazil nuts instead.
- For this carrot cake brazil nutsreplace the more familiar walnuts and mild creamy mascarpone provides a delicious smooth frosting. The crowning glory is a rich decoration of fried carrot shavings crisp golden brown and lightly sugared. You could of course apply a sprinkling of minced toasted nuts instead.
- Makes 8 slices
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 8 servings | |
| Calories 444 | |
| Calories from Fat 376 | 85% |
| Total Fat 42.75g | 53% |
| Saturated Fat 22.58g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 334mg | 14% |
| Potassium 296mg | 8% |
| Total Carbs 10.57g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.79g | 3% |
| Protein 7.57g | 12% |
