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Carrot & Pecan Cake – perfect for an Easter weekend Treat!

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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