Carrot Cake

A carrot cake that you would find very tasty, even if you don't like carrots. This carrot cake is everything you would ask for in a cake, moist,dense and spiced.  The passion fruit flavored cream cheese frosting compliments it perfectly.

You will need:

4 large eggs, room temperature
1 cup sugar
1 1/4 cups canola oil
2 cups of grated carrot
2 cups all-purpose flour, sifted
1 tsp ground cinnamon
1 heaping tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup finely chopped pecans

Frosting:

8 tb unsalted butter, softened
2 packages cream cheese, softened
1 1/2 cups confectioner’s sugar

1 tsp passion fruit essence (or lemon juice)

Preheat oven to 176 C. 

In the bowl of a standing mixer, mix the eggs, sugar, and oil on medium speed, until well-combined. Mix in grated carrots. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. With mixer running on low, gradually add dry ingredients to the carrot mixture; mix just until combined. Fold in nuts. Pour into prepared pan, and bake 50 minutes, or until middle is set and edges are beginning to pull away from pan. Cool completely in pan, then remove to cake stand or serving platter.

Meanwhile, beat softened cream cheese and butter on medium, gradually adding confectioner’s sugar and flavoring. When cake is completely cooled, apply a thick later of frosting to its top using an offset spatula; run spatula around edge of cake to ensure frosting is smooth and flush with cake’s edge. 

Serve with tea or a big mug of cappuccino! =)