Carrot Cake
- Cake:
- 400g White Sugar
- 280g Vegetable Oil
- 4 Large Eggs
- 2 tsp Vanilla Extract
- 250g Plain Flour
- 2 tsp Baking Powder
- 2 tsp Bicarbonate of Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 300g Fresh Carrots
- 100-125g Pecans, plus a handful for topping
- Frosting:
- 450g Icing Sugar
- 225g Cream Cheese
- 115g Butter, softened
- 1 tsp Vanilla Extract
- Preheat the oven to 180°C.
- Grease and line your tins.
- Peel and grate the carrots. Crush the pecans into pieces large enough to add some crunch.
- In a large bowl, whisk together the white sugar, eggs, vegetable oil, and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, and salt.
- Combine the wet and dry ingredients, then fold in the carrots and pecans.
- Divide the batter between the two tins.
- Bake for 40 minutes, or until a knife inserted into the centre comes out clean.
- Allow the cakes to cool completely before frosting.
- Whisk together all the frosting ingredients until smooth.
- Assemble and frost the cake. Top with the pecans.
- Enjoy.
Source: Allrecipes
