2 cups of finely grated carrots

Half a cup of raisins

Half a cup of pecan nuts

250ml brown sugar

15ml ground cinnamon

3 large eggs

1 tablespoon mixed spice

180 ml olive oil

125ml plain yoghurt or sour milk

2 teaspoons vanilla extract

2 cups cake flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

Pinch of salt

For topping:

225g cream cheese

1 tablespoon of lemon juice

Half a cup unsalted butter

180ml of icing sugar

30 ml) fresh cream

2 teaspoons vanilla extract


Preheat oven to 180 degrees Celsius.Greaseyour pan and set aside. In a large bowl combine the brown sugar and oil. Beat in the yogurt until fully combined.Add the eggs, one at a time,Mix in the vanilla. Set aside.

In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the wet ingredients until just combined and do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour batter into prepared pan.

Bake cake for 30 to 40 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. My cake took exactly 34 minutes.

For the topping:

Beat the cream cheese and butter together until soft and creamy.

Add icing sugar and beat until thick and combined. Add 2 Tablespoons heavy cream,lemon juice and 2 teaspoons vanilla extract.

NB: This recipe only makes one layer ,you have to follow the same introductions to make another one

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