Preheat the oven to 180 degrees. Grease a round 18cm cake tin with detachable panels and cover the bottom with baking paper.
In a bowl, sift the flour, the baking powder and the spices. Add sugar, the zest, the pecans and the grated carrots and stir until all the ingredients are homogenized. Add the eggs and the Horio extra virgin olive oil Mountain Regions and mix well.
Empty the mixture into the cake tin and bake for 1 hour or until a toothpick comes out clean. Transfer it to a plate and let it cool completely.
In a large bowl, beat the Horio Soft with Cow Butter and add the cream cheese until they form a consistent mixture. Add also the orange juice and sift the icing sugar. Continue using the mixer until the mixture becomes smooth.
To decorate, fill the piping bag with a 3 cm. tip and shape anything you want on the surface of the cake. Sprinkle with confectioners sugar and with tangerine zest and serve.
150 ml Horio extra virgin olive oil Mountain Regions240 gr. self-rising flour1 tsp. baking powder1 ½ tsp. cinnamon½ tsp. ginger powder240 gr. brown sugarZest of one tangerine plus some extra for garnish100 gr. pecans cut in half260 gr. grated carrots3 eggs, beaten
For the cream cheese frost
50 gr. Horio Soft with Cow Butter200 gr. cream cheese150 gr. confectioners sugar plus some extra for sprinkling2 tsp orange juice
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