Instructions

1. Pre-heat oven to 165°C / 145°C fan assisted / gas 3 and line a 23cm (9 inch) square baking tin with parchment paper.
2. For the carrot cake, simply place all the ingredients in a medium sized mixing bowl and stir until all the ingredients come together.
3. Spoon the batter into a lined 9” square baking tin and spread evenly inside the cake tin.
4. Place in a pre-heated oven and bake for 35-40 minutes, a skewer should come out clean.
5. Once baked and golden brown, remove from the oven and allow to cool completely in the tin on a wire rack.
6. Once cool, remove from tin and place in the fridge. This cake will portion better when cold.
7. For the cream cheese buttercream, cream together the butter, sugar and vanilla in a mixing bowl with an electric mixer until light and creamy.
8. Add the cream cheese and mix just until combined. Do not over mix at this point as the frosting can split if overworked.
9. Remove the carrot cake from the fridge and using a carving or bread knife portion the cake. Tip: Wipe the blade clean with paper towel after each cut for cleaner slices.
10. Spoon the frosting into a piping bag fitted with a small round nozzle then pipe three rounds of buttercream on top of each piece of cake. To finish, sprinkle with chopped pistachio nuts and edible flowers or any other toppings you like.