1 cup of sugar
7 egg yolks
250g of chopped pecans
1 teaspoon of ground cinnamon
zest of 1 lemon
2 tablespoons of rum
1/3 cup of all-purpose flour
1/2 cup of whole wheat flour
1/2 teaspoon of baking powder
200g of grated carrots
5 egg whites
1/2 cup of sugar
Topping;
1 3/4 cups of confectioner's sugar
5 tablespoons of rum
3 tablespoons of lemon juice
4 whole pecans
colored sprinkles
1 cup of sugar
7 egg yolks
250g of chopped pecans
1 teaspoon of ground cinnamon
zest of 1 lemon
2 tablespoons of rum
1/3 cup of all-purpose flour
1/2 cup of whole wheat flour
1/2 teaspoon of baking powder
200g of grated carrots
5 egg whites
1/2 cup of sugar
Topping;
1 3/4 cups of confectioner's sugar
5 tablespoons of rum
3 tablespoons of lemon juice
4 whole pecans
colored sprinkles
Beat the sugar and eggs thoroughly
Add the chopped pecans, cinnamon, lemon zest, rum, all-purpose flour, whole wheat flour, and baking powder
Add the grated carrots
Beat the egg whites with the sugar
Grease a cake pan with butter and dust with all-purpose flour
Pour the batter into the prepared pan and bake in a moderate oven (180°C to 200°C) for about 35 minutes after it is done, then remove from heat immediately and let cool
To make the glaze, mix all the ingredients
Spread only over the cake, leaving the sides uncovered
Garnish with pecans, forming a flower, and with colored sprinkles.
