Carrot & Pecan Nut Cake
With Cream Cheese Icing
4 eggs
295 ml vegetable oil
400 g white sugar
10 ml vanilla extract
250 g all-purpose flour
9 g baking soda
9 g baking powder
3 g salt
5 g ground cinnamon
330 g grated carrots
120 g chopped pecans
Icing
115 g butter, softened
225 g cream cheese, softened
480 g confectioners’ sugar
5 ml vanilla extract
120 g chopped pecans
Method:
Preheat oven to 175 degrees C. Grease and flour a 9×13 inch cake pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Icing: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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