2 cups flour
2 tsp baking powder
1 tsp salt
2 tsp bicarbonate of soda
2 tsp cinnamon
2 cups sugar
1 cup oil
2 cups grated carrots
4 eggs
1 cup chopped pecan nuts

  • Sift the dry ingredients.
  • Beat sugar and eggs together in a large mixing bowl.
  • Add oil to the egg mixture, then the dry ingredients, carrots and chopped nuts. Mix well.
  • Evenly divide the mixture between two greased cake pans.
  • Bake at 180 ÂșC for about 30 –45 minutes or until a skewer inserted in the centre comes out clean.

230g cream cheese
60g soft butter
1 ½ cups icing sugar
1 tsp finely grated lemon zest

  • Beat cream cheese and butter until light and fluffy.
  • Gradually beat in icing sugar.
  • Add lemon zest.
Method to assemble cake:
  • Place one cake layer, top side down, onto your serving plate.
  • Spread with about one third of the frosting.
  • Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake.
  • Decorate with chopped pecan nuts.


Post a Comment