Serves 12 | Preparation time 15 minutes | Baking time 30 to 45 minutes

For the Carrot Cake

2 C (500 ml) plain / all-purpose / cake flour
200 ml caster sugar
2 tsp (10 ml) cinnamon
2 tsp (10 ml) baking soda
1 tsp (5 ml) baking powder
¼ tsp (1.25 ml) salt
4 C (4 x 250 ml) grated carrots
375 ml canola or vegetable oil
4 medium eggs (beaten)
1 C (250 ml) chopped pecan nuts
I usually reserve about ¼ cup (60 ml) of chopped nuts to sprinkle at the end

For the Cream Cheese Frosting

500 g cream cheese
2 C (500 ml) icing sugar
250 g butter
2 tsp (10 ml) vanilla essence

Preparing the Carrot Cake Butter

1. Preheat the oven to 180 degrees Celsius.
2. Sift the flour, sugar, cinnamon, baking soda, baking powder and salt into a large bowl.
3. In a separate bowl, combine the grated carrots and the oil.
4. Slowly add the flour mixture, stirring until just mixed.
5. Add the beaten eggs and fold them into the flour mixture – try not to over-mix.
6. Add the chopped nuts, and stir them to ensure that the nuts are coated with the batter.
7. Scoop the batter into a greased ring mould baking tin.
8. Bake for 30 to 40 minutes and quickly check to see if it’s ready.
9. Add a few minutes if needed because the baking time differs from oven to oven.
10. Remove from the oven and allow the cake to cool before turning it out onto a cooling rack.
11. Frost with the cream cheese frosting once the cake has cooled completely and sprinkle with crushed nuts.

Preparing the Frosting

1. Blend the cream cheese, butter and vanilla until smooth (preferably in an electric mixer).
2. Add the icing sugar gradually to the cream cheese and butter mixture.
3. Blend until all the ingredients have amalgamated or until smooth.
4. Frost the cake generously with the cream cheese frosting, sprinkle with a few chopped nuts and enjoy!