Proper Moist Carrot Cake

As pointed out in the picture, the first tier I will be showing you how to bake is the carrot cake! And it's a moist one!

Ingredients

For the cake:

For the cream cheese frosting and decoration:

Equipment

Method

Preheat the oven to 180C/fan 160C/Gas Mark 4 and line both of your cake tins with baking paper.
In a bowl, mix together the flour, baking powder and cinnamon.
In a separate bowl, whisk together the oil, sugars, vanilla extract and the eggs until fully combined.
Switching to a spatula or wooden spoon, fold in the flour mix from step 2 along with the carrot and chopped pecans.
Once fully incorporated, split the mixture between the two prepared tins and place in the preheated oven for 40-45 minutes until well risen and a skewer inserted comes out clean.
While the cake is baking, it's time to make the cream cheese frosting!
In a bowl, beat together the cream cheese and icing sugar until smooth. Now slowly pour the double cream as you continue to whisk until the mixture reaches a thicker consistency (similar to buttercream).
Once the cakes are baked, allow them to cool for 15 minutes before removing them from their tins.
To decorate, using a palette knife or a piping bag, spread some of the cream cheese icing onto the top of one of the halves until there is a decent amount on it and then place the other half on top.
If you want to decorate yours how I have done mine, then spread more icing round the edge of the cake and then chuck chopped pecans at it so they stick. Otherwise, you do you!
Make a cuppa, kick your legs up and enjoy this little moment of joy!
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