A celebration cake to be enjoyed with Schweppes Apple & Pink Grapefruit Mineral Water. Be sure to make the classic Cream Cheese Frosting to really make this cake special.
Ingreadient:
- 2 cups plain flour
- 2 tsp baking powder
- 1 1/2 teaspoons bi-carbonate of soda
- 2 tsp ground cinnamon
- 1 1/2 cups brown sugar
- 2 1/2 cups grated carrot (about 2 large carrots)
- 3/4 cup pecan nuts, chopped
- 4 eggs
- 1 cup rice bran oil
- 1 tbsp vanilla extract
- 250g block reduced fat cream cheese
- 1 cup icing sugar
- 1 tbsp lemon juice
Direction:
- Preheat oven to 180°C/160°C fan-forced. Grease and line a 22cm round cake pan with baking paper
- Sift flour, baking powder, bi-carb and cinnamon into a large bowl. Stir in sugar, carrots and 1/2 cup pecans
- Make a well in the centre. Whisk eggs, oil and vanilla together in a jug until well combined. Using a large metal spoon, stir mixture into dry ingredients until well combined
- Spoon mixture into prepared pan. Smooth top
- Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes then transfer to a wire rack to cool completely
- To make cream cheese frosting, using electric hand-beaters, beat all ingredients in a bowl until light and fluffy
- Smooth frosting over cake. Sprinkle with remaining 1/4 cup chopped pecans. Slice and serve
