Cake recipe:1 cup pecans or walnuts2 ½ cups grated carrots4 large eggs(around 200g) at room temp2 cups cake flour1 teaspoon bicarbonate soda 1 ½ teaspoon baking powder½ salt1 ½ teaspoon ground cinnamon½ ground all spice½ teaspoon Elachi (cardomom) powder¼ teaspoon ground ginger1 ½ cups sugar2 teaspoon vanilla essence1 cup oil1 cup drained crush pineapple (1 can) Frosting:7 tablespoon unsalted butter1 ½ cups icing sugar1 teaspoon vanilla essence1 teaspoon freshly squeezed lemon juice340g cream cheese
Cake:Preheat oven to 180°c and place the oven rack in the centre of the oven. Butter or spray two baking tins (23x5cm) and put parchment paper at the bottom of the tins. Place nuts on a baking tray to roast in oven for 6-8min or until you can smell them. Let them cool then chop them up. Peel and grate carrots In a separate bowl, whisk or sift together flour, baking powder, bicarb, salt, cinnamon, Elachi (cardomom), all spice and ginger. In another bowl using an electric hand mixer or an electric stand mixer, beat eggs until frothy (takes about 1 minutes). Add sugar and vanilla. Beat on high until batter is thick and light in colour (about 3-4 minutes). With the mixer on low, gradually incorporate oil. Beat in crushed pineapple. Add flour and beat until incorporated. Add carrots and nuts with a spatula. Evenly divide batter into the two baking tins and bake for 25-30min Remove from the oven and allow it to cool for 10 minutes then transfer onto cooling racks and allow to cool completely before frosting. Frosting:With a mixer, beat butter until smooth. Add icing sugar and vanilla. Beat until light and fluffy. Add lemon juice and beat until it’s incorporated. Add cream cheese and beat until it’s incorporated and smooth. Assemble:Place on layer of cake on a serving platter and spread ¾ cup of frosting. Gently place second layer on top of the frosted layer. Spread remaining frosting over the entire cake. You may add extra nuts to decorate the top centre or however you wish. Enjoy. It’s too lekker!
INFO & TIPS
Keep refrigerated because of the cream cheese. It can also be kept in the freezer for up to a month. Eating it the day after baking and frosting is best because it allows flavours to come together.