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Carrot & pecan cake with cream cheese frosting
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200ml sunflower oil, plus extra for greasing
200g Waitrose Light Brown Soft Sugar
3 Waitrose British Blacktail Free Range Eggs
200g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon, plus extra to decorate
½ tsp ground ginger
200g carrots, grated (about 4 medium carrots)
100g pecans, roughly chopped
400g tub Waitrose Cooks’ Ingredients Cream Cheese Frosting
1. Preheat the oven to 170ºC, gas mark 3. Grease and line a deep 20cm cake tin.
2. In a large mixing bowl, using electric beaters, beat together the oil, sugar and eggs until well combined. Using a spatula, fold in the flour, bicarbonate of soda, cinnamon and ginger, plus a good pinch of salt, until combined. Fold in the carrot, 75g pecans and the raisins. Tip into the tin and bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
3. Halve the cake to create 2 layers. Sandwich with ½ the frosting; spread the other ½ on top. Sprinkle over the extra cinnamon and reserved pecans.
For a nut-free cake, leave out the pecans and sprinkle with Waitrose Cooks’ Ingredients Rose Petals to decorate.
This recipe appeared within the September 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
This recipe was first published in August 2018.
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