CARROT CAKE

Ingredients


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


Method

• 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 ºC for about 30 –45 minutes or until a skewer inserted in the centre comes out clean.

Icing


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


Method

• 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.