Ingredients
- 200g plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3 eggs
- 190g caster sugar
- 160ml vegetable oil
- 1 tsp vanilla extract
- 200g grated carrots
- For the frosting:
- 200g butter, unsalted
- 100g cream cheese
- 200g icing sugar
- 1 tsp vanilla extract
- 250g pecans, toasted and chopped
- To decorate: edible flowers
- Whisk together the flours, baking soda, baking powder, salt and spices.
- In a stand mixer with whisk attachment (or by hand with a whisk), mix in the caster sugar and oil. Add the vanilla and the eggs, beating well after each one until well combined. Add the shredded carrots, and make sure everything is well mixed.
- Line a loaf tin with greaseproof paper and rub butter around the inside of the tin. Add the cake batter. Bake at 185 degrees for 50 minutes. After the 50 minutes, insert a skewer to the centre of the cake to test if it is cooked through. If mixture remains on the skewer, return the cake to the oven and check it at five minute intervals until cooked. Remove from the oven and cool on a baking rack.
- For the brown butter: Melt the butter in a pan until brown bits start to form and it starts to smell nutty. Remove from heat, whisk and allow to cool.
- Once cooled, whisk the brown butter with the cream cheese, vanilla extract, salt and icing sugar. Mix together until fully combined. Spread on top of the cooled carrot cake, and top with the toasted pecans and edible flowers.
