Carrot Cake
Nothing beats a classic carrot cake - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!
40-45mins
Makes 9
Easy Suitable for home freezing
Ingredients
Method
- You will need an 8inch (20cm) round or square cake tin, greased and base lined
- Place all the ingredients into a large bowl and beat together thoroughly with an electric whisk or food mixer.
- Turn the mixture into the prepared tin and smooth the surface with a spatula.
- Bake in a preheated oven (Oven temperature: 180ºC/350ºF/Gas Mark 4) for 45-50minutes.
- For the topping, place all the ingredients into a bowl and blend together until smooth.
- Spread over the top of the cake and decorate with chopped pecans.