Monday, September 8, 2008

Carrots and Pecan Cake with Cream Cheese Frosting

Carrots and Pecan Cake Adapted from Allrecipes


2 eggs
140 g canola oil
60 g white sugar
80 g brown sugar
1 tsp pure vanilla extract
110 g plain flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
200 g grated carrots
1/2 cup chopped pecans

2 tsp lemon juice
150 g cream cheese, softened
1/2 tsp vanilla extract
few tbs sugar, to taste

Preheat oven to 170 degrees C. Lined an 8 inch round mould with baking paper. In a large bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Sift together flour, baking soda, baking powder, salt and cinnamon, and fold into the egg mixture. Stir in carrots and pecans. Pour into the prepared mould.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Beat the softened cream cheese, vanilla, lemon juice and sugar until fluffy and smooth. Frost the cake and decorate with Pecans.

ps. This is one of my dad's favorite cake!

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