A celebration cake to be enjoyed with Schweppes Apple & Pink Grapefruit Mineral Water. Be sure to make the classic Cream Cheese Frosting to really make this cake special.
Prep 30 mins + cooling timeCook 1 hrServes 8
Ingredients
Method
Carrot and Pecan Cake
2 cups plain flour
2 tsp baking powder
1 1/2 teaspoons bi-carbonate of soda
2 tsp ground cinnamon
1 1/2 cups brown sugar
2 1/2 cups grated carrot (about 2 large carrots)
3/4 cup pecan nuts, chopped
4 eggs
1 cup rice bran oil
1 tbsp vanilla extract
Cream Cheese Frosting
250g block reduced fat cream cheese
1 cup icing sugar
1 tbsp lemon juice
Carrot and Pecan Cake
Preheat oven to 180°C/160°C fan-forced. Grease and line a 22cm round cake pan with baking paper
Sift flour, baking powder, bi-carb and cinnamon into a large bowl. Stir in sugar, carrots and 1/2 cup pecans
Make a well in the centre. Whisk eggs, oil and vanilla together in a jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until well combined
Spoon mixture into prepared pan. Smooth top
Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool completely
Cream Cheese Frosting
To make cream cheese frosting, using electric hand-beaters, beat all ingredients in a bowl until light and fluffy
Smooth frosting over cake. Sprinkle with remaining 1/4 cup chopped pecans. Slice and serve
