Carrot & Pecan cake

Let's begin! 

Ingredients: carrot & pecan cake 

• 2 cups of plain '0' flour (lamb brand)
• 1 teaspoon of baking soda 
• 1 teaspoon of baking powder (lamb brand)
• 1  cup of granulated white sugar (lamb brand)
• 1/2 a cup of brown sugar substitute (lamb brand)
• 4 eggs
• 1 cup of oil (you can use any preferred oil) I used sunflower
• 1/4 teaspoon salt
• 2 teaspoons vanilla essence or vanilla powder 
• 2 teaspoons cinnamon (lamb brand)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon mixed spice
• 1/4 teaspoon ginger
• 1/2 cup of pecans (roughly chopped)
• 2 cups of grated carrots
• 1 cup of golden raisins (lamb brand)

Cream cheese frosting 

•  200g of cream cheese (room temperature)
  
• 1/2 cup of butter (I chose a plant based butter)
• 2 teaspoons of vanilla essence (optional)
• 2 cups of icing sugar (lamb brand)

Method:

1. In a mixer, with the whisk attachment, add the eggs, sugar, oil and vanilla essence and gently whisk until well combined.
2. Sift the plain flour, add the baking soda and powder and also add the spices. Mix the dry ingredients well using a spoon, and add the dry ingredients slowly to the wet ingredients, one spoonful at a time. Mix until well incorporated. 
3. Add the grated carrots, ground pecans and the golden raisins and mix using a spatula until the ingredients are well folded into the cake batter
4. Bake at 180 degrees Celsius for around 45 minutes in a 22 cm pan (a loaf tin will work fine also)
5. Once cooled, coat the cake surface with the cream cheese frosting and decorate with some pecans, walnuts or fondant carrot shapes. 
6. Enjoy! Don't forget to tag me @seasonandsavour if you try out this recipe! Always looking forward to see your creations! 

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