Carrot and pecan squares

Ingredients:
For the cake:
- 375 ml melted butter
- 6 medium-sized, beaten eggs
- 340 g brown sugar
- 250 g carrots
- 340 g self-raising flour or plain flour with
packet baking powder
- tsp. baking soda
- 2 tsp. ground cinnamon
- tsp. ground ginger
- 270 g chopped pecan nuts (or whole pecan
nuts chopped in the blender)

For the icing:

- 300 g full fat cream cheese (e.g.
Philadelphia)
- 150 g icing sugar
- Finely grated rind of an orange (optional)

Preparation methods:
- Preheat the oven to 170C with hot ar. Lightly grease the baking tray and line with baking paper.
- Peel the carrots and grate them finely in the shredder (reversible grating disc).
- Mix the slightly cooled, melted butter in the mixing bowl (whisk) together with the eggs and sugar. Then
fold in the carrots.
- Sieve the flour (with baking powder), baking soda, cinnamon and ginger on to the egg and sugar mixture
and mix with the dough hook.
- Fold in the pecan nuts and pour the mixture into the steam tray.
- Bake the cake for 35 to 40 min. until it is golden brown and elastic to the touch.
- Turn the cake out on to a wire tray to cool.
- To make the icing mix the cream cheese with the whisk in the mixing bowl until smooth. Then add the
icing sugar and orange peel (if used) and mix well.
- Using a palette knife, spread the icing evenly over the cooled cake. To serve, cut into squares.

Every success in preparing this recipe!

Robert Bosch Hausgerte GmbH