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Whisk the eggs with the vanilla extract, brown sugar, castor sugar, vegetable oil, and Greek yoghurt until well combined.
Fold in the self raising flour, baking soda, baking powder, and cinnamon until just incorporated.
Fold in the grated carrots gently.
Separate the mixture into two cake tins and bake at 180 degrees Celsius for 25 minutes until a skewer inserted comes out clean.
Beat the soft salted butter, cream cheese, vanilla extract, and icing sugar together until smooth and creamy.
Allow the cakes to cool completely.
Divide the cream cheese filling and layer the cakes with it.
Decorate with pecans and carrot sweets.
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Ensure the cakes are completely cool before adding the cream cheese filling to prevent it from melting.
Can I use regular flour instead of self raising flour?
Yes, you can use regular flour, but you will need to add an additional 2 teaspoons of baking powder.
How do I store the carrot cake?
Store the carrot cake in an airtight container in the refrigerator for up to 5 days.
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap. Assemble with the cream cheese filling before serving.
Can I freeze the carrot cake?
Yes, you can freeze the cake layers without the filling. Wrap them tightly in plastic wrap and foil, and freeze for up to 3 months.
What can I use instead of Greek yoghurt?
You can substitute Greek yoghurt with sour cream or buttermilk for a similar texture.
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