Yield: one 8in or 9in cake Time: 2 - 2.5 hours (including cooling and frosting)
for the cake
4 large eggs
60ml (1/4 cup) vegetable oil
180ml (3/4 cup) melted unsalted butter (roughly 170g / 3/4 cup before melting)
1 teaspoon vanilla
280g (2 cups) plain flour
200g (1 cup) golden caster sugar
200g (1 cup) light brown sugar
2 teaspoons baking soda
1 tablepoon cinnamon
a generous pinch of nutmeg
300g (roughly 5) carrots, grated
100g (1 cup) chopped pecans
for the frosting
450g (1lb) cream cheese
110g (1/2 cup) unsalted butter
240g-260g (2-3 cups) icing sugar, sifted
a few drops vanilla extract
pecans to top, optional
Heat your oven to 160C Fan / 180C / 350F / Gas Mark 4.
Butter and line 2x 8in or 9in tins (I used 8in).
- Sift together the flour, sugars, spices, and baking soda. Set aside.
- Beat the eggs until pale and frothy, then drizzle in the oil and melted butter, followed by the vanilla.
- Add the dry ingredients until just combined.
- Fold in the carrots and pecans.
- Divide the mixture evenly between the two cake tins. Bake for 30-40 minutes until the surface springs back when touched, and a knife comes out clean. Remove from the tins and leave to cool completely on a wire rack.
- To make the frosting, beat the cream cheese and butter together until smooth. Slowly add the icing sugar until light and silky. Add the vanilla.
- Once the cakes have cooled, place roughly a third of the frosting on top of one, and sandwich with the other. Smooth another third of the frosting onto the top of the second cake, and use the remaining frosting around the outside. Eat!!
Adapted from: David Lebovitz