Instructions

1. For the cake, preheat oven to 180°C (160°C fan assisted) / 350°F / gas 4 and line two 9″ (23cm) round cake tins with parchment paper.
2. In a large bowl, whisk together sugar, eggs, oil & vanilla. Set aside. In a separate bowl, sift together dry ingredients.
3. Add dry ingredients to the sugar mixture and stir to mix. Fold in grated carrot and 200g of the pecan nuts.
4. Divide batter evenly between the two prepared baking tins. Bake for 35-40mins until a toothpick inserted comes out clean. Leave to cool in tins on wire rack for 15mins before turning out and leaving to cool completely.
5. For the cream cheese frosting, in a large bowl, beat cream cheese and butter together with an electric mixer until smooth. Add the icing sugar and vanilla then beat on low just until icing sugar is mixed in, then increase speed to maximum and whip until frosting is thick enough to hold its shape.
6. Tip: I find the best way to make cream cheese frosting is to treat it like it’s cream. Keep the cream cheese chilled to start with then beat/whip it on high so that it thickens up beautifully just as it should.
7. To finish assembling the cake, carefully peel parchment off cakes and place one layer on your serving plate. Spread half of the cream cheese frosting over the layer, then place the second cake on top. Spread remaining cream cheese frosting over the top of the cake and sprinkle with the remaining chopped pecans.
8. Will keep well for up to 5 days in an airtight container in the fridge.