Out of all the wonderful flavours and variations of cake, Carrot Cake is my absolute favourite!

There's just something about it. It's a very unique flavour and you almost feel better about eating a slice because it includes veggies and the frosting isn't as sugar packed. I know it doesn't make a difference, it's still cake, but who cares! I love using vanilla seeds in the icing, the little flecks not only add great flavour but they give the icing an interesting look. Also, anything with pecan nuts is a temptation to me!

My mom would sometimes take me to our favourite coffee place after school as a treat, they had the best carrot cake and it would be the only cake we'd order time after time. It was 3 layers of carrot cake heaven, soft, moist, not too sweet, the perfect cream cheese frosting. 3 layers are especially good because you get the extra layer of icing!

My mom eventually got a recipe from somewhere and I was normally the one who baked it, I didn't mind :) Before today I hadn't made it since high school but I've always boasted to my hubby that I make an awesome carrot cake.

In putting plans together for his birthday, I told him he could choose any cake he likes and I'd bake it for him, so he finally decided to challenge my claim and asked for carrot cake :D My husband's a big kid so the bright coloured icing seemed like a good idea ;)

I dug through my file and found our old recipe.  The recipe includes a cup of raisins but I've never included them, I'm not a fan of raisins in carrot cake, my husband's the same, but feel free to add them.

I hope you enjoy it too!

Ingredients:

2⅓ cups Flour

1½ cups Brown Sugar

2 tsp Baking Powder

2 tsp Bicarb of Soda

225g Pecans, Chopped

3½ cups Carrot, Grated (about 3 large carrots)

1 cup Sunflower/Canola Oil

4 Eggs

2 tsp Cinnamon

½ tsp Nutmeg

1 tsp Salt

Method:

• Preheat oven to 175°C (155°C Fan Assisted).
• Line the bottom of three 8-inch cake pans with wax paper and lightly grease.
• Beat eggs and sugar together, add oil and beat until well mixed.
• Sift flour, baking powder, bicard of soda, salt, cinnamon and nutmeg into sugar, egg and oil mixture. Beat until combined, scraping the bowl as needed.
• Stir in carrots and chopped pecans (and 1 cup raisins, if using).
• Divide batter equally between cake tins.
• Bake until toothpick inserted into center comes out clean, about 35-40 minutes.
• Cool pans on racks for about 15 minutes. Remove cake from pans and cool completely before icing.
• Prepare Cream Cheese Frosting
• Use ¾ cup of frosting between the layers and cover the cake with the remainder of the frosting. Decorate with pecans or fondant carrots.

Yields up to 12 slices

Adapted from a handwritten recipe in the ol' family favourites file :)

Can be made a day ahead before frosting. Once cool, wrap each layer tightly in plastic wrap and store at room temperature.

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