The cake will keep for up to a week in an airtight tin if it is stored before the frosting is applied.
ingredients
1 cup (8 fl oz) sunflower oil, plus extra to oil
1/2 pound light brown sugar
3 large eggs
2 cups self rising flour
large pinch of salt
1/2 tsp ground mixed spice
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 pound carrots, peeled and coarsely grated
FROSTING
1/4 cup butter, preferably unsalted, at room temperature
8 ounce pack full fat cream cheese
1/4 cup (1 ounce) golden Confectioner’s sugar
1/2 tsp vanilla extract
TO FINISH
8 pecan halves, roughly chopped
Makes 12 slices
method
1. Oil and base-line two 7 inch sandwich tins.
2. Using a hand-held electric whisk, whisk the oil and dark brown sugar together to combine, then whisk in the eggs, one at a 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 180°C (160°C fan oven) for 30 - 40 minutes or until golden and a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes, then turn out on to a 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 Confectioner’s sugar, add the vanilla extract and beat well until smooth.
6. Spread one third of the frosting over one cake and sandwich together with 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.
