Ingredients
INGREDIENTS :
 230 g (1 ¾ cups) plain flour, 1 ½ tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp mixed spice, ¼ tsp nutmeg, 230 g (1 ¼ cups) light brown sugar, ½ tsp salt, 150 g (1 ½ cups) chopped pecans (or walnuts/raisins), 3 medium eggs (room temperature), 220 ml (1 cup) sunflower or vegetable oil, 240 g (2 cups) grated carrots 100 g (½ cup) unsalted butter (room temperature), 250 g (1 cup) full-fat cream cheese (room temperature), 380 g (3 cups) icing sugar (sifted)
Instructions
Preheat your oven to 170°C/150°C fan. Grease and line two 20cm sandwich pans. In a large bowl, whisk together flour, baking powder, spices, salt, sugar, and pecans. In a medium bowl, whisk eggs and oil, then combine with dry ingredients. Fold in grated carrots gently. Pour batter into prepared pans and bake for 25 minutes. Cool on a wire rack. For icing, beat butter, cream cheese, and icing sugar until smooth. Chill for an hour. Assemble by layering cakes with icing in between and on top. Decorate as desired. Store in the fridge, serve at room temperature.
PREP TIME & NUTRITION :
Prep Time: 2 hrs 15 mins, Cook Time: 25 mins, Total Time: 1 hr 40 mins, Servings: 12 slices, Calories: Approx. 350 per slice, Net Carbs: 40g, Fats: 20g, Protein: 4g