This Carrot Cake recipe is easy to follow, and produces amazing results. It can be made dairy-free.
325g cake flour
1 tsp baking powder
2 tsp bicarbonate of soda
1 tbsp NoMU Sweet Rub
1 pinch salt
1 cup canola or sunflower oil
250g caster sugar
4 large eggs
1 tsp NoMU Vanilla Extract
350g carrots, grated
150g pecan nuts, lightly toasted
and roughly chopped
Zest of 1 orange
Cream cheese frosting:
(leave off for dairy-free)
60g unsalted butter, softened
250g full fat creamed cheese
185g icing sugar
2 pumps NoMU Vanilla Paste
squeeze of orange juice, to taste
Preheat the oven to 180C. Lightly grease a 23cm spring form tin or cake mould with melted butter and line the base with baking paper.
Sift together the flour, baking powder, bicarb, Sweet Rub and salt and set aside.
Using an electric mixer, beat together the oil and the sugar. Add the eggs one at a time, beating well between additions. Add the vanilla extract, followed by the sifted dry ingredients and mix briefly to combine. Fold in the grated carrot, orange zest and 100g of the pecan nuts.
Pour the mixture into the prepared cake tin and bake for 50-60 minutes or until a skewer inserted comes out clean. Remove from the oven, and place it on a cooling rack to cool completely.
To make the frosting, use an electric mixer to beat the softened butter until very pale and creamy. Add the cream cheese and beat on high speed until smooth. Add the icing sugar and Vanilla Paste and beat for a few more minutes until the frosting is light and fluffy. Add a squeeze of orange juice to taste and refrigerate until needed.
Once the cake has cooled completely, sprinkle with the remaining pecan nuts.