Carrot & Pecan Nut Cake

• 6 Eggs
• 650g Soft Brown Sugar
• 375ml Olive Oil
• 250g Pecan nuts
• 350g Flour
• 6g Bicarbonate of soda
• 6g Cinnamon
• 5g Mixed spice
• 450g Grated Carrots

- Always when making cakes, Preheat the oven before you start, in this case set the oven to 180 °C, grease your cake tins, and line them if necessary.

- In your food mixer, use the whisk attachment and on a medium to high speed whisk the eggs and brown sugar till light and fluffy.

- Whilst this is beating, chop up the pecan nuts roughly.

- Into the beaten egg and sugar mix fold through all the ingredients and fold the mix through till thoroughly incorporated.

- Place all the mix into your mould/cake tin and bake till risen, and set.

- Depending on your oven the cake will take about 40 minutes.

- To check that your cake is done, I prefer to use a temperature thermometer which is available from most cookery shops-use the probe ones as they take a core temperature from the centre of the cake. You’re looking for a Temperature reading of above 98°C. Alternatively keep to the skewer or cocktail stick method you’re familiar with.

- Once the cake is thoroughly cooked through, take it out of the oven, and remove the cake from the tin carefully. Leave to cool on a wire rack.

Cream Cheese Icing

• 100g set sour cream
• 125g Full Fat Cream Cheese
• Juice of ½ a lemon
• 40g Icing sugar

- Only when your cake is completely cooled should you add the topping.

- Using the food processer attach the paddle to the machine and add all the ingredients into the bowl and slowly beat it all until smooth.

- Ice and garnish your cake as your heart desires.


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