Carrot Cake

Soft spongy cake with a light silky buttery frosting. My husband's favorite cake.

Level: Easy

Serves: 16

Prep: 15 min

Cook: 40 minutes

Ingredients:

Cake:

2 cups sugar

1 cup vegetable oil

4 eggs

½ tsp salt

1 tsp baking powder

1 tsp sodium bicarbonate

1 tsp cinnamon

2 cups flour

220g grated carrots

75g chopped pecans

Icing:

200ml milk

3 tbsp flour

150g butter

50g sugar

1 teaspoon vanilla extract

Preparation:

Preheat the oven on 175C and line a baking dish. (I used 23cm x 30cm x 8cm baking pan.)

Cake:

Mix together sugar, oil, eggs and salt. Then add baking powder, sodium bicarbonate and cinnamon. Mix again. Add the flour and mix it until all combined. Stir in the carrots and chopped pecans. Pour the mixture in the lined baking sheet and bake on 175C for 40 minutes. Do the toothpick test, if it doesn’t come out clean put the cake back for another 5 minutes. Let it cool down completely on a cooling rack.

Icing:

In a saucepan add the flour and the milk and whisk it until smooth. On a medium heat whisk the milk mixture until it starts to thicken, take it off the heat and whisk until it becomes a thick batter consistency. Continue stirring and put the pan in cold water. Let it cool down completely.

In a mixing bowl beat butter and the sugar with a hand mixer until creamy. Add the cooled down flour paste to the butter mix and beat it until smooth.

Spread it on the completely cooled down cake, decorate the top with some pecan halves, cut off the edges and enjoy!