Scrumptious Carrot Cake

Posted by on Dec 8, 2016 in Blog | No Comments


2 organic eggs
150 ml sunflower oil
130 g unrefined cane sugar
2 teaspoons of vanilla cane sugar
1 pod of vanilla
130 g white flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
350 g coarsely grated carrots
100 g chopped pecans

50 g butter, softened
400 g cream cheese
50-80 g confectioner’s sugar (to taste)
100 g chopped pecans

In a large bowl, beat together the eggs, oil, cane sugar, vanilla cane sugar and seeds from the vanilla pod. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Stir the dry ingredients into the wet ones and mix together. Add in shredded carrots. It may seem like a lot of carrots but just do it. Fold in the pecans.

Pour the batter into a loaf pan (10 x 28 cm or similar) and place in a preheated oven (175 degrees Celsius) for 40 minutes or until toothpick comes out clean. Let cool in the pan for a few minutes and then take it out of the pan and let it cool completely.

Now for the frosting. In a medium bowl, combine butter, cream cheese and confectioners’ sugar. Mix until smooth and creamy. Stir in chopped pecans.

Cut the cooled cake in half lengthwise and spread some of the frosting on the top of the bottom half. Place the top half back on and continue frosting the top and sides of the cake.

Place the carrot cake in the fridge for a few hours or overnight for best taste!