Carrot cake with caramelised pecans

You'll love this moist and easy carrot cake with a silky smooth cream cheese frosting
carrot cake with lemon cream cheese frosting
1H 45M
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Carrot cake
Caramelised pecans
Cream cheese frosting


Carrot cake

1.Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
2.Beat eggs, sugar and oil in a small bowl with an electric mixer until thick and creamy. Transfer mixture to a large bowl; stir in carrot and pecans, then sifted dry ingredients. Pour mixture into pan.
3.Bake cake for 1¼ hours or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before transferring to a wire rack to cool.
4.Meanwhile, make caramelised pecans. Make cream cheese frosting.
5.Split cold cake in half; spread bottom layer with half the frosting.
6.Top with remaining cake layer; spread top with remaining frosting. Decorate with caramelised pecans.

Caramelised pecans

7.Place pecans on a large baking-paper-lined oven tray. Stir sugar and ½ cup (125ml) water in a small saucepan over medium-high heat, without boiling, until sugar dissolves.
8.Bring to the boil; boil, without stirring, for 6 minutes or until a golden caramel. Pour caramel over pecans on tray, tilting tray to spread into a thin even layer. Leave to cool and set; break into pieces.

Cream cheese frosting

9.Beat butter, cream cheese and rind in a small bowl with electric mixer until pale. Gradually add sifted icing sugar beating until light and fluffy.

You need 3 large (540g) carrots for the amount of grated carrot used in this recipe.

Store cake in an airtight container in the fridge for up to 3 days.

Uniced cake can be frozen for up to 3 months


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