Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 15 people
Difficulty level: 3 out of 4
15 Ingredients
Cream cheese icing
- 500grams cream cheese, softened
- 2 cups icing sugar mixture
- 1teaspoons vanilla extract
- 1 cup Woolworths pecans
- 2 cups plain flour
- 2teaspoons baking powder
- 3/4teaspoons salt
- 2teaspoons mixed spice
- 1teaspoons ground ginger
- 1 1/4 cups Woolworths extra virgin olive oil
- 1 cup caster sugar
- 1 cup brown sugar
- 2teaspoons vanilla extract
- 4 Woolworths free range eggs
- 3 carrots, finely grated
Nutrition per serving
2600kJ / 621Cal
2600 Kilojoules or 621 Calories
30% of daily energy intake*
Protein
6.9grams
Fat
35.1grams
Carbs
68.7grams
Sugars
55.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For the best carrot cake to enjoy with a cuppa, try this recipe that features toasted pecans atop an indulgent cream cheese frosting.
Method
Step 1 of 5
Preheat oven to 190°C/170°C fan-forced. Grease 2 x 20cm (7cm deep) round cake pans. Line bases with baking paper. Line a baking tray with baking paper. Place pecans on tray and bake for 5 minutes or until toasted. When cool enough to handle, roughly chop pecans.
Step 2 of 5
Meanwhile, place flour, baking powder, salt, mixed spice and ginger in a large bowl and stir to combine. Make a well in the centre.
Step 3 of 5
Place oil, sugars, vanilla and eggs in a medium bowl, then whisk until combined. Add wet ingredients to dry ingredients and stir until just combined. Fold in carrot and half of the pecans.
Step 4 of 5
Divide batter between pans, then bake for 30 minutes or until skewer inserted into centres comes out clean. Stand until completely cool.
Step 5 of 5
Meanwhile, to make the cream cheese icing, add cream cheese to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth. Add icing sugar and vanilla, then beat until well combined. Sandwich cakes using half of the icing, allowing icing to overhang around edge. Top with remaining icing, then scrape sides smooth. Scatter over remaining pecans and serve.
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