Enjoy this cake with Schweppes Apple & Pink Grapefruit Mineral Water. Make sure you make the classic Cream Cheese Frosting for this cake to really make it special. Ingredients: Carrot and Pecan cake 2 cups plain flour 2 tsp baking powder 1 1/2 teaspoons bicarbonate of soda 2 tsp ground cinnamon 1 1/2 cups brown sugar 2 1/2 cups grated carrots (about two large carrots) 3/4 cup pecan nuts, chopped Four eggs 1 cup rice bran oil 1 tbsp vanilla extract Cream Cheese Frosting 250g block of reduced-fat cream cheese 1 cup icing sugar 1 tbsp lemon juice Method: Carrot and Pecan cake

Pre-heat oven to 160degC/180degC. Baking paper and grease should be used to line a round cake pan measuring 22cm.
In a large mixing bowl, sift together the flour, bi-carb, cinnamon, and baking powder. Add sugar, carrots, and 1/2 cup of pecans.
Make a hole in the middle. In a large jug, whisk together the oil, vanilla, and eggs until they are well combined. Mixture into dry ingredients using a large metal spatula.
Pour mixture into pan. Smooth top.
Bake for an hour or until the skewer in the center comes out clean. Cool in the pan for 10 mins, then transfer onto a wire rack and cool completely.

Tips and Hints

TASTING NOTES: This combination of Schweppes Apple and pink Grapefruit not only looks great, but it is also easy to enjoy with the nut & spices tones that come from this decadent celebration carrot cake. The sweetness of the Schweppes Apple and pink Grapefruit perfectly balances every bite. Try to resist the temptation of a fingerful of this classic cream-cheese frosting!

Cream Cheese Frosting

Beat all ingredients together in a large bowl with electric hand beaters until they are light and fluffy.
Spread the frosting on top of the cake. Sprinkle remaining 1/4 cup pecans. Slice and serve

carrot-and-pecan-cake-with-cream-cheese-frosting

carrot-and-pecan-cake-with-cream-cheese-frosting

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