Thu, 26 March 2020
Ingredients:
250 grams all-purpose flour
2 teaspoons baking soda
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
300ml vegetable oil
200 grams brown sugar
1 tsp vanilla
4 large eggs
4-5 grated peeled carrots
100 grams chopped pecans
FROSTING:
225 grams cream cheese
140 grams powdered sugar
80 ml heavy whipping cream
Instructions:
Pre-heat the oven to 180°C and grease a 9-inch round tin. Then line tin with parchment paper.
In a bowl, whisk the flour, baking soda, salt and cinnamon.
In a separate bowl, whisk the eggs, oil, sugar and vanilla.
Gradually add dry ingredients in 3 parts and stir until the batter is smooth. Add the carrots and pecans. Transfer to the cake tin and bake for 35-40 minutes until golden and a toothpick inserted comes out clean.
To frost, beat the cream cheese, powdered sugar and cream together with a hand blender until thick. Layer on top and allow to set.
