Recipes Carrot and pecan cake with cream cheese frosting

Recipes Carrot and pecan cake with cream cheese frosting

Recipes Carrot and pecan cake with cream cheese frosting

Recipes Carrot and pecan cake with cream cheese frosting Conventional cream cheese icing covers this super-moist, restaurant-quality carrot cake. Carrot and pecan cake with cream cheese frosting

Ingredients

  • a few large eggs
  • 1 mug (155g) soft brown sugars
  • 2 teaspoons vanilla fact
  • 1/2 mug (125ml) light olive oil based
  • 3 cups (450g) self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 medium carrot, grated
  • 3 ripe bananas, mashed
  • 425g can crushed pineapple
  • 1/2 mug (55g) chopped pecan nuts
  • 250g gentle cream cheese
  • 1/2 mug icing sugar, sifted
  • 1 tablespoon ” lemon ” juice
  • 1 teaspoon ” lemon ” zest

Method

  • Step 1 Preheat oven to 180�C. Line a 23cm round cake tin with baking paper. In a bowl beat eggs with brown sugar and vanilla essence until creamy. Gradually add olive oil and beat continuously.
  • Step two Sift flour with baking powder and cinnamon over mixture. Fold in carrot, bananas, pineapple and pecans until combined. Spoon combination into prepared tin and bake regarding 1 hr 20 mins. Cool in tin for 10 mins before turning out onto a wire rack.
  • Step three Beat cream cheese, icing sugars, lemon juice and zest together until smooth. Spread over the cold cake and garnish with whole pecans, in case desired.