This carrot cake calls for three 9 inch sandwich tins, but can also be made in one larger cake tin, and cut in half to add icing in between layers. However, baking this in one tin will dramatically increase the cooking time. Test with skewer after 55 mins
Serves: 10 Cooking time: 30 mins Difficulty: Easy – for beginners Dietary guidance: v
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon bircab soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
350 grams butter
1 cup light brown sugar
1/2 cup granulated white sugar
3 large eggs
1/2 cup water
1 teaspoon vanilla extract
1 pound carrots (approx 8-10 large medium carrots) peeled and grated (or use the left over flesh from making carrot juice – this makes a finer textured cake)
2 cups chopped pecans
cream cheese icing (see seperate recipe)
1. Preheat oven to 180. Line and butter three 9 inch round cake pans, dust with flour, tap out excess.
2. Whisk together flour, baking powder, soda, cinnamon, salt, ginger, and nutmeg.
3. Beat butter and sugars together on medium speed until pale and fluffy. Add eggs – one at a time – beating well after each. Beat together three mins.
4. Add vanilla carrots and water. beat well until combined.
5. Reduce speed to low and add flour, then 1 cup of the pecans.
6. Scrape better into prepared tins and bake rotating tins half way through, until golden brown and a skewer comes away clean – approx 30 mins.
7. Let cool in pans on wire rack – then turn out and let cool completely
8. Place one cake on platter and top with 1 cup cream cheese icing. Repeat with second layer. Add third and final layer and cover with rest of icing. Press remaining 1 cup chopped Pecans into sides.
9. Refrigerate 1 hour before serving