Pecan Carrot Cake Recipe

Carrot Cake Batter Recipe

150g golden caster sugar

50g dark brown sugar

35g olive oil or rapeseed oil

25g whole wheat flour

100g plain flour

3g cinnamon

3g nutmeg

5g baking powder

3g baking soda

4g salt

2,5g instant coffee (powder)

3x eggs

150g carrots

40g pecans (toasted)

40g dried currants, cherries, cranberries or mix

Preheat your oven to 175°C.
Start mixing together oils and sugar with pedal attachment until incorporated.
Sift together all dry ingredients and set aside.
In a food processor add pecans and currants with a couple of spoons of your dry mix and pulse until fine crumb.
Chop the carrots in a food processor again until a coarse meal texture.
Now alternatively start adding eggs one by one, alternatively with the dry mix until well combined.
Add pecan and currant crumb following by chopped carrot and mix again.
Pour into a prepared tin greased with butter and lined with parchment paper.
Using a piping bag, pipe a line of soft butter along the center of the batter. This will help create a clean, even split as the cake rises in the oven.
Bake for about 30-35 minutes or until the skewer comes out clean.