Carrot Cake

My Daughter was up at the crack of dawn yesterday and was so wide awake. I decided to start baking. I thouroughly enjoy baking it is so therapeutic for me. I had a big bag of carrots in the fridge and some marscapone and cream cheese so this recipe came to mind.

Makes 12 Slices
Prep : 15 minutes
Cooking Time 40 mins, plus cooling

250ml (8fl oz) sunflower oil, plus extra to oil
225g (8oz) light moscavado sugar
3 large eggs
225g (8oz) self raising flour
large pinch of salt
1/2 tsp ground mixed spice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
250g (9oz) carrots, peeled and coarsely grated

Frosting
50g (2oz) butter, preferably unsalted, at room temperature
225g pack cream cheese
25g (1oz) golden icing sugar
1/2 tsp vanilla extract

To Finish

8 Pecan Halves, roughly chopped ( I used toasted coconut and flaked almonds)

1. Oil and base-line two 18cm (7 inch) sandwich tins.
2. Unsing a hand held electric whisk, whislk the oil and moscavado sugar together to combine, then whisk in the eggs, one at time.
3. Sift the flour, salt and spices together over the mixture, then gently fold in, using a large metal spoon. Tip the grated carrots into the bowl and fold in.
4. Divide the cake  mixture between the prepared tins and bake at 180oc (160oC Fan) Mark 4 for 30 - 40 minutes or until golden brown and a skewer inserted into the centre comes out clean. Leave in the tins for 10 mins, then turn out on to wire rack to cool.
5. To make the frosting, beat the butter and cream cheese together in a bowl until light and fluffy. Sift in the icing sugar, add the vanilla extract and beat well until smooth.
6. Spread one third of the icing over one cake and sandwich together the other cake. Spread the remaining frosting on top and sprinkle with the pecans. Store the cake in an airtight container and eat within 2 days.

NOTE: The cake will keep for up to a week in an airtight tin if it is stored before the frosting is applied.