Carrot Cake by Sandra

 

 Try this carrot cake recipe send through by one of our readers, Sandra

  Ingredients - Best at room temperature
• 175 ml Olive Oil
• 375g Caster sugar
• 3 Eggs, beaten

• 175g Plain flour
• 1.5 tsp Baking Powder
• 1.5 tsp Bicarbonate of Soda
• 1 tsp Cinnamon
• 1 tsp Mixed Spice

• 90g Pecan Nuts, chopped
• 375g Carrots, grated

Icing

• 125g Soft butter
• 250g Cream cheese
• 2 tsp Vanilla extract
• 250g Icing sugar

Preheat oven to 160C. Butter and line a 9.5 Inch (24cm) springform cake tin.
Mix Olive oil, eggs and sugar. Sift dry ingredients together, and add egg and oil mixture.
Fold in nuts and carrots.
Bake for 1.5 hours, testing with a skewer after one hour.
With a spatula, beat butter, cream cheese and vanilla until creamy. Sift over icing sugar and fold until creamy. Ice the cake and top with extra nuts.