Ingredients for the cake:

• 260g all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 150ml vegetable oil
• 140ml orange juice
• 100g granulated sugar
• 100g brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 300 g grated peeled carrots (5 to 6 medium carrots)
• 100 coarsely chopped pecans

Method:

1. Peel, wash and grate the carrots, set aside.
2. Preheat the oven to 165°C. Grease and line 3, 8-inch round, cake tins with baking parchment.
3. In a large bowl mix sifted flour, baking soda, salt, granulated sugar, brown sugar, cinnamon and add pecans.
4. In a separate bowl mix eggs, vegetable oil, orange juice and vanilla extract. Add the mixture to the bowl with dry ingredients, mix with a spoon until just combined and on the end add grated carrots.
5. Divide the cake batter between prepared cake tins and bake for 25-30 minutes. Leave the cake in tins for 15 minutes, then transfer to a cooling rack and peel of baking paper.

Creamy icing:

• 225 g full fat cream cheese, at room temperature
• 150g icing sugar
• 80 ml double cream

Beat cream cheese with a handheld mixer for about one minute. Add the icing sugar, a tbsp at a time. When all the sugar is incorporated, add double cream and mix for another minute.

When the cake layers are completely cold, divide the icing into 3 portions and assemble your cake.

Wkrótce polska wersja