Carrot Cake

12 Cakes - Carrot Cake

Cake Mixture

3 cups grated Carrots (~3 or 4 whole carrots)

200 grams Butter

1 Cup Brown sugar

4 Eggs

1 Cup Cake flour

1 Teaspoon Bicarb

1 Teaspoon Cinnamon

1/2 Teaspoon Mixed spice

1 Teaspoon Vanilla Essence

1 pinch Salt

1 Cup Chopped Pecan Nuts

Alternate Topping (Dry sprinkle)

1 Tablespoon dark brown sugar

1/4 Teaspoon Mixed spice

1/2 cup chopped Pecan Nuts

Icing Topping

150 grams Butter

150 grams Icing sugar

225 grams Mascarpone or cream cheese

1/2 Lemon zest

1/2 cup chopped Pecan Nuts - optional

Combine the butter, sugar and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the dry ingredients and mix well. until the flour disappears.
Add the grated carrots.
Transfer the mixture to one or two oiled round pan
If you are using the alternate dry topping, sprinkle the over the mixture in the pan.
Bake in pre-heated oven on 175°C for 45 minutes.
Remove from the oven and allow the cake has cool,

Icing topping