Homemade Carrot Cake

Carrot cake on a white dish


200g flour, plus a little more for dusting pans
100g caster sugar
2 tps baking soda
2 tps ground cinnamon
1/2 tps salt
4 eggs
10 floz coconut oil or vegetable oil
8 grated carrots
100g chopped pecans, (optional)
150g cream cheese, room temperature
1 pk salted butter, room temperature
200g icing sugar
1 tps vanilla extract
100g chopped pecans


1. Preheat oven to 350 degrees F 200 C Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
2. In a large bowl or food processor combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Blend until combined. Add carrots, also and pecans if wanted.
3. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:
Combine butter, icing sugar, cream cheese and vanilla into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.