Grandma Hiers' carrot cake

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Ingredients

  • Butter, for pans
  • 280g plain flour, plus more for pans
  • 400g sugar
  • 2 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 4 eggs
  • 375ml vegetable oil
  • 225g grated carrots
  • 225g chopped pecans, optional

  • For the icing:

  • 450g cream cheese, room temperature
  • 110g salted butter, room temperature
  • 450g icing sugar
  • 1 tsp vanilla essence
  • 75g chopped pecans

Use imperial measurements

Method

How to make Grandma Hiers' carrot cake

1) Preheat oven to 180C/Gas 4. Grease and flour 3 (20-cm) round pans; Line bottom of the pans with greaseproof paper.

2) In a large bowl, combine flour, sugar, bicarbonate of soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

3) Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on greaseproof paper and allow to cool completely before frosting.

For the frosting:

1) Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

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