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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the dry ingredients to a bowl and mix well.
Add the oil, caster sugar, brown sugar, vanilla essence, and eggs to a separate large bowl and whisk well for 4-5 minutes.
Add the dry ingredients in 3 parts, folding as you go until the batter is smooth.
Add the grated carrots and chopped pecans and combine.
Divide the batter between 2 lined and buttered tins (8 or 9 inch).
Bake at 180°C (fan) for 40 minutes or until a skewer comes out clean.
Whisk the cream cheese until smooth.
Sift in the icing sugar a little at a time while whisking.
Add the double cream and cornflour and mix until glossy and thickened.
Chill the icing in the fridge until the cakes are cooled.
Once cooled, spread half the icing evenly on one sponge, add the other on top and smooth the rest of the icing over the top. Decorate with more chopped pecans.
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For a more intense flavor, toast the pecans before adding them to the batter.
Ensure the cream cheese is at room temperature before making the icing for a smoother consistency.
Can I use a different type of oil?
Yes, you can use any neutral oil like vegetable or canola oil.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean.
Can I make the icing ahead of time?
Yes, you can make the icing a day ahead and store it in the fridge.
What can I use instead of pecans?
You can substitute walnuts or leave the nuts out entirely.
How should I store the cake?
Store the cake in an airtight container in the fridge for up to 5 days.
