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                                    Joanne
                                
                            Carrot cake with nuts and lime
Bake carrot cake? This festive cake with pecans, macadamia nuts, ginger and cream cheese is our favorite
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                    Ingredients
- 200 g unsalted butter at room temperature
- 325 g light brown caster sugar
- 1 tl vanilla aroma
- 1 mespoint salt
- 3 medium sized egg
- 300 g winter carrot
- 3 cm fresh ginger
- 3 tl ground cinnamon
- 225 g self raising flour
- 1 tl Bob's Red Mill baking soda bag of 450 g
- 200 g creme fraiche
- 10 g butter to grease
- 75 g salted pecans
- 75 g salted macadamia nuts
- 1 lime
- 50 g powdered sugar
- 200 g chou fresh cream cheese
                            Kitchen Stuff
                        
                        
                    Directions
- 
                                Preheat the oven to 170 ° C.
- 
                                Put the butter, caster sugar, vanilla flavor and salt in a bowl and whisk in 5 minutes. Beat the eggs one by one.
- 
                                Remove the carrot and ginger, grate and mix with the cinnamon through the batter.
- 
                                Sift the flour and baking soda over the batter and spatula through it. Add the crème fraîche and mix gently.
- 
                                Line the bottom of the spring form with parchment paper and grease the edges with butter.
- 
                                Divide the batter over the molds and bake the cakes in the middle of the oven in approx. 55 min. Brown and done.
- 
                                Put the butter, caster sugar and self-rising flour into a bowl and knead to a crumbly dough. Chop all the nuts and knead through the shortcrust pastry.
- 
                                Spread the crumbs over a baking sheet covered with parchment paper and slide for about 20 minutes before the end of the baking time above the spring forms in the oven.
- 
                                Remove the cakes and dough crumbs from the oven and allow to cool for 2 hours.
- 
                                Meanwhile, clean the lime, grate the peel and squeeze the fruit. Mix the juice and grate with the icing sugar through the chou.
- 
                                Spread both cakes on one side with 1/3 each of the cream cheese.
- 
                                Sprinkle 1 pie with half of the crumbs and put the other cake on top with the smeared side down.
- 
                                Now brush the top of the cake with the rest of the cream cheese and sprinkle with the rest of the crumbs. Yummy! .
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Nutrition
                                550Calories
                            
                            
                                Sodium13% DV300mg
                            
                            
                                Fat54% DV35g
                            
                            
                                Protein12% DV6g
                            
                            
                                Carbs17% DV52g
                            
                            
                                Fiber8% DV2g
                            
                        
                            Loved it
                        
                        