INGREDIENTS
- 2 eggs
- 200 g of sugar
- 150 ml of vegetable oil
- 200 g carrots
- 50 g walnuts or pecans
- 1 orange
- 50 g coconut flakes
- 200 g of flour
- 1/2 teaspoon of baking powder
- 1 and 1/2 teaspoons of baking soda
- 2 teaspoons of gingerbread spice
ICING AND DECORATION
- 250 g of mascarpone cheese
- 1/4 cup of powdered sugar
- 2 tablespoons of lemon juice
- e.g. coconut flakes, nuts, apricots, cinnamon
PREPARATION
- Warm the eggs at room temperature. Beat them until they double in volume, then gradually add sugar a spoonful at a time, beating constantly, for a total of about 10 minutes.
- While still whipping the mixer at high speed, add the oil in a continuous and thin stream (it can be slightly warmed up first).
- Add the peeled and finely grated carrot, finely grated orange peel, the peeled orange cut into small cubes, chopped nuts, coconut flakes and mix everything gently. Preheat the oven to 150 degrees C.
- Sift the flour into a separate bowl, add baking powder, baking soda, gingerbread spice and a pinch of salt and mix thoroughly. Pour into the bowl with the carrots and gently mix all the ingredients with a spoon.
- Put the dough into a baking tin with a diameter of approx. 22 – 24 cm, lined with baking paper. Bake for 1 hour or until the stick is dry.
ICING AND DECORATION
- Place the mascarpone, powdered sugar, lemon juice and a pinch of salt in a bowl and beat for about 2 minutes until the cream increases in volume.
- Cut the well-cooled cake horizontally into 2 parts. Spread 1/2 of the icing on the bottom, cover with the second part of the cake and spread the rest of the icing.
- Sprinkle with coconut flakes, decorate with nuts and apricots, and sprinkle with cinnamon in places.