Simply Delicious Carrot Cake!

This moist and flavourful carrot cake is the perfect addition to any gathering.

Ingredients

For the Carrot Cake:

• 260g All-purpose flour
• 2 tsp Baking soda
• 1/2 tsp Fine sea salt
• 1 ½ tsp Ground cinnamon
• 295ml Vegetable oil
• 200g Granulated sugar
• 190g Lightly packed brown sugar
• 1 tsp Vanilla extract
• 4 Large eggs, at room temperature
• 300g Grated peeled carrots (5 to 6 medium carrots)
• 120g Chopped pecans

For the Cream Cheese Frosting:

• 225g Cream cheese, at room temperature
• 140g Powdered sugar
• 80ml Cold heavy cream
• 50g Chopped pecans, for topping

Method:

STEP 1 – Position a rack in the middle of the oven and preheat to 180°C. Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well mixed. In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla extract. Add eggs one at a time, mixing after each.

STEP 2 –Using a spatula, gently stir in the dry ingredients in three parts until smooth. Next fold in the carrots and pecans. Divide the batter evenly between the cake pans and bake for 35 – 45 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 15 minutes, then turn onto racks to cool completely.

STEP 3 – In a large bowl, beat the cream cheese until smooth. Add Sugar and Cream: Sift
in powdered sugar, beating until smooth. Add heavy cream and beat for 2 – 3 minutes until creamy and fluffy.

STEP 4 – Place one cake layer on a plate, spread frosting on top, then layer the second cake. Next, spread the remaining frosting on top, leaving the sides unfrosted and sprinkle chopped pecans on top.