Ingredients:
2 & 1/2 cups grated carrots
4 eggs
2 cups brown sugar
1 tsp vanilla essence
1 & 1/2 cups oil
2 cups plain flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
230g cream cheese
125g butter
400g icing sugar
1 tsp vanilla essence
Chopped pecan nuts or walnuts for decoration
Method:
Preheat your oven to 180°C and ensure all your ingredients are at room temperature.
In a medium-sized bowl, add the brown sugar, oil, eggs, and vanilla essence. Whisk together until well combined.
Add the grated carrots to the mixture and fold them in using a wooden spoon. Set aside.
In a second bowl, combine the plain flour, baking soda, cinnamon, and salt.
Add the wet ingredients to the dry ingredients and gently fold the batter together until there are no lumps and all the dry flour is incorporated.
Divide the batter evenly into two lined and greased 20 cm cake tins.
When a skewer put into the center comes out clean, bake for 30 to 40 minutes.
After 10 minutes of cooling in the pans, move the cakes to a wire rack to finish cooling.
For the cream cheese frosting, cream the butter until smooth and soft. Stir in the cream cheese well.
Gradually add the icing sugar and vanilla essence, beating for 6-8 minutes until the frosting is light and fluffy.
Once the cakes have cooled, frost one cake layer with the cream cheese frosting. After putting the second cake layer on top, use the leftover frosting to cover the entire cake.
Decorate the cake with chopped pecan nuts or walnuts.
Enjoy your delicious and moist carrot cake with cream cheese frosting!