Carrot cake with caramelised pecans
You'll love this moist and easy carrot cake with a silky smooth cream-cheese frosting
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Ingredients
- Carrot cake
- 3 eggs
- 1 1/3 cup (295 grams) firmly packed brown sugar
- 1 cup (250 millilitres) vegetable oil
- 3 cups coarsely grated carrot, firmly packed
- 1 cup (110 grams) coarsely chopped pecans
- 2 1/2 cup (375 grams) self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons mixed spice
- Caramelised pecans
- 3/4 cup (90g) pecans
- 1/2 cup (110g) caster sugar
- Cream cheese frosting
- 65 grams (2oz) unsalted butter, softened
- 165 grams (5oz) cream cheese, softened
- 2 1/4 teaspoon finely grated lemon rind
- 3 1/3 cups (540 grams) icing sugar
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