Carrot and Cinnamon Cake

There’s nothing quite like sitting down with a cup of tea and piece of carrot cake. The combination of moist carrot and cinnamon sponge topped with a rich cream cheese and pecan icing makes this cake truly irresistable. This recipe has been tried and tested numerous times and is always a family favourite.

Ingredients (serves 12):

  • 250ml sunflower oil
  • 225g light brown sugar
  • 3 eggs
  • 225g self-raising flour
  • 1/2tsp mixed spice
  • 1/2tsp ground nutmeg
  • 1 tbsp ground cinnamon
  • 250g grated carrots

Cream cheese and pecan icing

  • 50g unsalted butter
  • 225g cream cheese
  • 50g icing sugar
  • 1/2tsp vanilla extract
  • handful of chopped pecans

  1. Pre-heat oven to 180C (fan 160C) and butter two 18cm round cake tins
  2. Mix together oil, sugar and eggs
  3. Sift in flour, spices and fold in grated carrots until well mixed
  4. Divide cake mixture equally between two tins and bake for 30-40 minutes until golden
  5. Leave to cool for 10 minutes before removing from the tin
  6. To make icing beat together butter, cream cheese, icing sugar and vanilla until smooth
  7. Once the cake is completely cool ice cake spreading one third of icing on one cake and sandwich together with other cake
  8. Spread remaining icing on cake and sprinkle with chopped pecans

Best stored in the fridge and take out a few minutes before serving.

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