Carrot Cake — Collette

Ingredients

• Eggs4
• Oil375 ml
• Sugar500 ml
• Vanilla extract10 ml
• Flour500 ml
• Pecan nuts (optional)250 ml
• Baking powder10 ml
• Baking soda10 ml
• Salt2.5 ml
• Cinnamon10 ml
• Grated carrots750 ml
• Icing: softened butter125 ml
• Icing: cream cheese300 g
• Icing: caster sugar80 ml
• Icing: vanilla5 ml
• Icing: nuts for decorating—

Method

1. Beat together the eggs, oil, sugar and vanilla.
2. Mix in the flour, baking powder, baking soda, salt and cinnamon.
3. Stir in the carrots and fold in the pecans, if using.
4. Pour into greased and floured tins.
5. Bake in a preheated oven at 175 °C for 50–60 minutes.
6. Cool in the pan for 10 minutes before taking out.
7. For the icing, beat together the softened butter, cream cheese, caster sugar and vanilla. Ice the cooled cake and decorate with nuts.