Carrot Cake with Crème Fraîche Frosting by Kirsten Tibballs | Bulla

Ingredients

• 190g eggs
• 360g caster sugar
• 325ml vegetable oil
• 250g plain flour
• 65g corn flour
• 1 Tbsp bi-carb soda
• 1 tsp baking powder
• 2 tsp ground cinnamon
• pinch of ground nutmeg
• pinch of ground ginger
• 1 tsp sea salt
• 350g carrot, grated
• 50g pecans
• 170g unsalted butter, softened
• 250g icing sugar
• 280g brown sugar
• ½ tsp ground cinnamon
• 1 ½ tsp vanilla bean paste
• 340mL Bulla Crème Fraîche
• 60g toasted pecans, roughly chopped