Carrot Cake with Caramel Popcorn Recipe | Bake with Stork

Ingredients

• 3 large eggs, at room temperature
• 150g Stork Baking Margarine, melted
• 150g vegetable oil
• 300g light brown sugar
• ½ tsp vanilla extract
• 300g cake flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 3 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• 300g peeled and grated carrots
• 100g pecan nuts or walnuts, chopped
• 250g Stork Baking Margarine, softened
• 2 tsp ground cinnamon
• 750g icing sugar, sifted
• 75g plain Greek-style yoghurt
• 500g Store-bought caramel popcorn, for decorating