Ingredients
Carrot Cake
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1/2 tsp bicarb soda
- 2 cups self raising flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups finely grated Carrot about 4 large carrots
- 1/2 cup pecans finely chopped
Coconut Cream Cheese Icing
- 600 g sifted icing sugar 4-5 cups
- 100 g butter at room temperature
- 250 g cream cheese at room temperature
- 2 tsps coconut essence
- Shredded coconut to decorate
Instructions
Carrot Cake
- Preheat the oven to 180°C. Line the bases of 2 x 20 cm cake tins with bake paper and grease the sides with butter.
- Beat the brown sugar and oil together until combined. Add the eggs in one at a time, beating well after each addition.
- Sift in flour, spices and bicarb, and add grated carrot and pecans. Stir to combine.
- Divide the batter evenly amongst the 2 cake tins.
- Bake in the oven for 30-35 minutes or until a skewer comes out clean.
- Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.
Coconut Cream Cheese Icing
- Cream the butter and icing sugar together until well mixed.
- Add the cream cheese in cubes slowly until incorporated.
- Add in the coconut essence and continue mixing for 5 minutes until the icing is light and fluffy.
- Using an offset spatula, spread 1/3 of the icing on top of the first cake layer.
- Place the second cake on top (upside down) and dollop the remaining 2/3 of the icing on top of the cake. Using the offset spatula, begin to smooth the icing out across the top and over the sides of the cake.
- Decorate with shredded coconut.