Pecan Perfect Carrot Cake

  Hello everybody!

  This week is a baking blog! You all seem to love these, so I bring to you another one! This week is Carrot Cake (shoutout to my Grandma for giving me the recipe!) Without further delay LETS... GET... BAKING!

  

  Serves: 10-12

  Cook time: 55-60 minutes

  Prep time: 15 minutes

  Effort: Easy

  To make the carrot cake you will need:

  400g carrots, peeled and roughly chopped

  120g pecans

  175g brown sugar

  110g caster sugar

  225g plain flour

  1 teaspoon baking powder

  1 teaspoon bicarbonate of soda

  2 teaspoons ground cinnamon

  125ml vegetable oil

  70g plain yoghurt

  2 medium eggs

  2 teaspoons vanilla extract

  To make the cream cheese frosting you will need:

  250g cream cheese, softened

  50g fresh ricotta

  55g icing sugar

  1 generous tablespoon lemon juice

  1 teaspoon vanilla bean paste

  Method:

  ▪️Preheat the oven to 160C. Place the carrot and pecans in a food processor and process until finely chopped. Add both the sugars, flour, baking powder, bicarbonate of soda, cinnamon, oil, yoghurt, eggs and vanilla and pulse in short bursts until combined. Pour the mixture into a 22cm round springform cake tin lined with nonstick baking powder and bake for 55-60 minutes or until just cooked when tested with a skewer. Cool in the tin.

  ▪️To make the frosting, place the cream cheese, ricotta, sugar, lemon and vanilla in a food processor and process until smooth. Spread the frosting over the cooled cake to serve.

  That's the end of the fabulous carrot cake! If you do happen to make it please tag me on Instagram my name is @ISayBell_blog and I would love to see how yours came out! Leave some comments on what you want me to bake next! I hope you enjoyed! Love you all!

  Byyeee!!!!