Carrot Cake

15mins + rolling Prep   35mins Cook time   15 Serves

Ingredients

1 cup of pecans                                                                    
2 cups of plain flour
2 tsp of baking powder
3/4 tsp of sea salt
2 tsp of mixed spice
1 tsp of ground ginger
2 cups of Goldenia Extra Virgin Olive Oil
1 cup of caster sugar
1 cup of brown sugar
2 tsp of vanilla extract
4 free range eggs
3 carrots, finely grated

Cream Cheese Icing

2 x 250g pkts cream cheese, softened
2 cups of icing sugar mixture
1 tsb of vanilla extract

Method

1) Preheat oven to 190°c / 170°C fan forced.
Grease 2 x round cake pans. Line bases with baking paper. Line a baking tray with baking paper and place pecans on tray and bake for 5 minutes or until toasted. When cool enough, chop pecans.

2)  Meanwhile, place flour, baking powder, salt, mixed spice and ginger in a large bowl and stir. Make a well in the centre.

3) Add Goldenia Extra Virgin Olive Oil, sugars, vanilla and eggs in a bowl and mix until combined. Add wet ingredients to dry ingredients and stir. Fold in carrot and half of the pecans.

4) Divide the batter between 2 pans and bake for 30 minutes or until skewer is inserted and comes out clean. Leave until completely
cooled.

Cream Cheese Icing

1)  Add cream cheese to the bowl of a stand mixer with a paddle attachment and beat on medium speed until smooth. Adding icing sugar and vanilla and stir until combined. Sandwich cakes using half of the icing, allowing icing to overhang around edges. Top with remaining icing, then scrape sides smooth.
Scatter remaining pecans.