Snap, Sizzle & Cook

Sharing my love of food

Carrot Cake with Pecan Nut Brittle

This is another delicious cake from the Celebrations Cake Cookbook by Stork. A perfectly moist carrot cake for Book Club.
You will need:
280g baking margarine
560ml castor sugar
5 extra-large eggs
750ml finely grated carrot
375ml pecan nuts
560ml flour
20ml baking powder
10ml mixed spice

Icing Ingredients:
50ml softened baking margarine
375ml icing sugar
4 tablespoons plain smooth cream cheese

Pecan nut Brittle ingredients:
200ml toasted pecan nuts chopped and spread onto baking paper
375ml sugar

Pre-heat oven to 180 degrees and grease a 23cm ring pan
Cream the margarine and sugar till light and fluffy
Add the eggs one at a time beating well after each egg
Stir in the carrots and pecan nutsFold in the flour, baking powder and mixed spice
Spoon mixture into cake tin and bake for about an hour or until a skewer comes out clean
Place on a cooling rack till completely cooled
Beat the icing ingredients together and spread over the top of the cooled cake

To make the brittle, place the sugar in a heavy based pan and heat
Spread the toasted chopped nuts on a baking sheet
As the sugar heats, it will begin to become liquid and caramelise
Don’t stir too much but move the sugar to ensure it all melts
When the sugar is a golden colour, pour over the nuts
It will cool and harden
Pick up the baking paper and drop it onto the counter top to break the brittle and arrange the shards of brittle on top of the cake


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One thought on “Carrot Cake with Pecan Nut Brittle

  1. Drools all over screen 😍

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