Carrot Cake

Method

1 Preheat the oven to 180˚C (160˚C fan oven) mark 4. Grease and baseline two 18cm (7in) sandwich tins with non-stick baking parchment.

2 Using a handheld electric mixer, whisk the sunflower oil and the muscovado sugar together to combine, then whisk in the eggs one at a time.

3 Sift the flour, salt and spices together into a bowl, then fold gently into the sugar and egg mixture with a large metal spoon. Tip the grated carrots into the bowl and fold again to mix well.

4 Divide the mixture between the cake tins and bake for 30-40min until golden and a skewer inserted in the centre comes out clean. Leave in the tins for 10min, then turn out on to a wire rack to cool.

5 To make the frosting, beat together the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the vanilla extract and mix well until all the ingredients are thoroughly combined.

6 Remove the lining paper from the cakes when cold. Spread one-third of the frosting over one cake and put the other cake on top. Spread the remaining frosting over the cake, then sprinkle with pecans.


COOK'S TIP
Keep in an airtight container. An un-iced cake will stay fresh for up to a week, an iced one for two days.

Wrap the un-iced cakes in clingfilm then in foil and freeze for up to three months. Thaw the cake at cool room temperature for 2hr, then ice and serve.

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