Pecans add a lovely crunch to this delcious carrot cake but feel free to leave them out if you don't like nuts. The cream cheese icing is what takes this classic carrot cake to the next level!
Altered ingredient amounts. This cake is AMAZING! I tweaked it slightly (I used 200g caster and 200g brown sugar instead of just 400g caster, and I only used 250g of icing sugar in the frosting, I also added 1/2 tsp ground Nutmeg) Overall this worked a treat and my boyfriend said it was the best he'd ever had!!! Thanks for the recipe - 15 Mar 2009
I had never made carrot cake before. This recipe was delicious, and won me first prize in the Agricultural show baking competition - 09 Sep 2011
Altered ingredient amounts. I added 50g plain flour this made the cake much lighter and less stogy. I also used walnuts instead of pecans. This is a great recipe I love the moistness due to using oil instead of butter. This one has been written in my book of favourite recipes. - 30 Nov 2008