Carrot And Pecan Cake - cooking recipe

Ingredients

2 cups + 2 tbsp butter
3/4 cup sugar
1 pinch salt
1 tsp vanilla extract
6 None eggs
2 None oranges, 1 zested, both juiced
2/3 cup flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 lb hazelnuts, chopped
1/4 lb pecans, chopped
2/3 lb carrots, peeled and finely grated
3 1/3 cups powdered sugar
14 oz cream cheese
1/4 cup pistachios, chopped
18 None marzipan or other carrot decorations

Preparation

Preheat the oven to 350\u00b0F. For the batter, mix together 5 tbsp of butter, the sugar, salt and vanilla extract. Stir in the eggs one by one and add 2 1/2 tbsp of orange juice and the orange zest. In a separate bowl, mix together the flour, baking powder, cinnamon and hazelnuts and pecans and fold into the cake mixture. Stir in the carrots.
Pour the batter into a greased, 10 inch diameter springform cake pan, smooth the top and bake for 35-40 mins, until a wooden skewer comes out clean. Cool slightly on a rack, and loosen the pan. Immediately sprinkle with 1/2 cup of orange juice and leave to cool completely. Cut the cake in half horizontally.
For the frosting, beat the remaining butter for 3-4 mins until creamy. Stir in the powdered sugar and cream cheese and mix well. Transfer the lower half of the cake to a cake plate and spread with 1/4 of the frosting. Put the upper half on top and spread the remaining frosting on the top and sides of the cake. Chill it for 1 hour. Sprinkle with chopped pistachios and decorated with marzipan carrots to serve.