Carrot Cake with Pecans and Vanilla

Carrot Powder

• 230 g carrots, peeled, reserving peel (approx. 3 carrots)

Carrot Cake

• unsalted butter, for greasing
• 125 g pecan nuts
• 160 g plain flour
• 255 g light brown sugar
• 5 g bicarbonate of soda
• 6 g ground cinnamon
• 3 g ground nutmeg
• 3 g fine sea salt
• 90 g golden syrup
• 120 g medium eggs (approx. 3 eggs)
• 225 g sunflower oil
• 5 g natural vanilla extract

Finalisation

• 190 g icing sugar
• 80 g unsalted butter, diced
• 250 g cream cheese
• ½ vanilla pod, seeds only (see tip)
• fennel fronds, for garnishing
• 20 pecan nut halves