Carrot torte with pecans

Sladké Špaldové

Discover the delicious combination of flavours in our spring recipe for carrot torte with pecans.

4 eggs
200 g cane sugar
Ground vanilla
400 g spelt semi-coarse flour
1 baking powder
2 small teaspoons ground Ceylon cinnamon
1,5 dcl oil
2 dcl milk (you can add more if the batter is too thick)
480 g finely grated carrots
200 g chopped pecans (if you have none, you can use other nuts, walnuts are also suitable)
Lemon zest

Cream:

Decorate according to your own imagination!

Directions

Preheat the oven to 160 degrees, hot-air program.
Separate the egg whites and yolks. Whisk the egg whites with a pinch of salt until stiff. Whisk the egg yolks with the sugar and vanilla until foamy. Then stir in the oil and milk.
Add the flour, cinnamon and baking powder into the batter.
Follow by adding the grated carrots, lemon zest and nuts.
Ideally, the torte is baked in two rings. We baked in 18 cm rings, but if you don't want a torte that tall, you can bake in larger ones and the torte will be lower.
Bake for about 45 minutes. Test for doneness with a skewer. Let the torte cool in the rings.
Cut through each of the bases to make 4 slabs.
For the cream, place the mascarpone, whipped cream and curds (must be straight from the fridge) and sugar to taste in the bowl of the food processor. Whisk everything together with a balloon whisk until smooth. Be careful not to over whisk.
Fill the cooled torte with the cream and then glaze it with the rest of the cream.
Decorate according to your imagination. We used chocolate eggs, pecans in caramel, blueberries, mint and edible flowers.