1 large cake
60 minutes prep time
300 ml B-well Canola oil
375 ml Sugar
500 ml Cake flour
10 ml Baking Soda
10 ml Baking Powder
10 ml Fine Cinnamon
2,5 ml Oryx Desert Salt
750 ml Grated Carrots
250 ml Chopped Pecan nuts
Set oven to 180°C
Mix eggs, oil and sugar until thick.
Sift flour, Baking Soda, Baking Powder, cinnamon and salt together
Add carrots and pecan nuts to egg mixture.
Add dry ingredients to wet ingredients and stir until all flour is absorbed. DO not overmix.
Pour into 2x20 cm round tins that is sprayed with B-well Baking Spray and lined with baking paper.
Bake for 40-50 minutes or until cake tester comes out clean.
Cool down on cooling rack.
Cream cheese Icing
500 g Cream Cheese
250 g Mascarpone
1 lemon’s juice and zest
375 ml -500 ml Icing sugar
Whip everything together until very thick.
Assembly: Spoon 4 table spoons of icing on one cake. Place other cake on top.
Add rest of icing and spread around cake.
Decorate with sugared carrots, pecan nuts and chocolates.