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Ingredients
Method
Carrot cake
1.Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
2.Beat eggs, sugar and oil in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and pecans, then sifted dry ingredients. Pour mixture into pan.
3.Bake cake for 1¼ hours or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before transferring to a wire rack to cool.
4.Meanwhile, make caramelised pecans. Make cream cheese frosting.
5.Split cold cake in half; spread bottom layer with half the frosting.
6.Top with remaining cake layer; spread top with remaining frosting. Decorate with caramelised pecans.
Caramelised pecans
7.Place pecans on a large baking-paper-lined oven tray. Stir sugar and ½ cup (125ml) water in a small saucepan over medium-high heat, without boiling, until sugar dissolves.
8.Bring to the boil; boil, without stirring, for 6 minutes or until a golden caramel. Pour caramel over pecans on tray, tilting tray to spread into a thin even layer. Leave to cool and set; break into pieces.
Cream cheese frosting
9.Beat butter, cream cheese and rind in a small bowl with electric mixer until pale. Gradually add sifted icing sugar beating until light and fluffy.
You need 3 large (540g) carrots for the amount of grated carrot used in this recipe.
Store cake in an airtight container in the fridge for up to 3 days.
Uniced cake can be frozen for up to 3 months
Note
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