📸 salmah dendar
📝The cake recipe has been adapted from SWEET by Valerie Gordon
Cake2 and 1/2cups cake flour5ml baking powder5ml bicarbonate of soda¼ teaspoon salt½ teaspoon ground nutmeg3 teaspoons ground cinnamon125g butter softened1 and 1/4cups caster sugar¾ cup soft brown sugar4 large eggs½ cup oil1 teaspoon vanilla extract3 cups grated carrots
Preheat the oven to 180•C. Grease three round cake tins with butter and line with parchment paper. Sift all dry ingredients. Cream butter and sugars until light and fluffy. Whisk together eggs, oil and vanilla. Pour into butter mixture and beat until smooth. Add dry ingredients and mix well. Lastly fold in the carrots. Divide amongst the pans and bake for about 20 minutes or until done. Leave cakes to cool then remove from the pan.Cream cheese frosting120g Cream cheese60g softened butter2teaspoons grated lemon rind3 cups icing sugar1/2cup chopped pecans for decoratingBeat the cream cheese, butter and lemon rind until light and fluffy. Gradually beat in the icing sugar.Place one cake layer on a plate. Spread about ¼ of the frosting. Repeat with the remaining cake layers, frosting and pecan nuts.Refrigerate cake until ready to serve.Note: you will have some left over frosting. I love serving this cake with a dollop of frosting on the side.Happy baking!