CARROT AND PECAN CAKE RECIPE

ingredients

200g Waitrose Light Brown Soft Sugar • 200ml sunflower oil, plus extra for greasing • 3 Waitrose British Blacktail Free Range Eggs • 200g self-raising flour • 1 tsp bicarbonate of soda • 1 tsp ground cinnamon, plus extra to decorate • ½ tsp ground ginger • 200g carrots, grated (about 4 medium carrots) • 100g pecans, roughly chopped • 50g raisins • 400g tub Waitrose Cooks’ Ingredients Cream Cheese Frosting

Step 1

Preheat the oven to 170ºC, gas mark 3. Grease and line a deep 20cm cake tin. In a large mixing bowl, using electric beaters, beat together the oil, sugar and eggs until well combined. Using a spatula, fold in the flour, bicarbonate of soda, cinnamon and ginger, plus a good pinch of salt, until combined. Fold in the carrot, 75g pecans and the raisins. Tip into the tin and bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean.

Step 2

Transfer to a wire rack to cool completely. Once cool, halve the cake to create 2 layers. Sandwich with ½ the frosting; spread the other ½ on top. Sprinkle over the extra cinnamon and reserved pecans.

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