Name: Carrot and pecan cake with cream cheese frosting
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 1
Ingredients: 3 large eggs; 155g brown sugar; 8.80 gm vanilla essence; 125ml olive oil; 450g self-raising flour; 4.00 gm baking powder; 2.50 gm ground cinnamon; 1 medium carrot, grated; 3 ripe bananas, mashed; 425g can crushed pineapple; 55g pecan; 250g light cream cheese; 75.00 gm icing sugar, sifted; 21.00 gm lemon juice; 1 tsp lemon zest

Carrot and pecan cake with cream cheese frosting

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Prep Time:
15 minutes

Cook Time:
85 minutes

Total Time:
100 minutes

Indulgent cream cheese frosting on a deliciously moist carrot cake.

Ingredients:

3 large eggs
155g brown sugar
8.80 gm vanilla essence
125ml olive oil
450g self-raising flour
4.00 gm baking powder
2.50 gm ground cinnamon
1 medium carrot, grated
3 ripe bananas, mashed
425g can crushed pineapple
55g pecan
250g light cream cheese
75.00 gm icing sugar, sifted
21.00 gm lemon juice
1 tsp lemon zest

Instructions:

Preheat your oven to 180°C. Line a 23cm round cake tin with baking paper. In a bowl, whisk together eggs, brown sugar, and vanilla essence until creamy. Slowly pour in olive oil while continuously beating the mixture.
Sift the flour with baking powder and cinnamon over the mixture. Gently fold in the carrots, bananas, pineapple, and pecans until fully combined. Transfer the batter into the prepared tin and bake for 1 hour and 20 minutes. Allow the cake to cool in the tin for 10 minutes before unmolding it onto a wire rack.
Combine cream cheese, icing sugar, lemon juice, and zest until velvety. Smooth over the chilled cake and top with whole pecans for extra flair.

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