Hubby and I recently went to a braai when he so eagerly spotted carrot cake. He decided to keep space for it and ate very little food. When cake time came, he rushed to get a giant slice, took a giant spoonful of it, shoved it in his mouth and prepared for a taste explosion that he waited so long for. Unfortunately, what he thought was carrot cake, turned out to be Christmas fruit cake (eeeuw!) He had already chomped a giant piece of it so he couldn’t return it. He had to eat it all!

That was a week ago and since then I have heard him retell the story like 5 times, each funnier than the last time. Then I realised that he was probably hinting to me that he wanted the cake because he went to Woolies to find carrot cake and returned with malva pudding. It just wasn’t his week, poor guy. I decided to consult Chef Google for a recipe that included pecan nuts and off I went to the store to stock up.

CARROT CAKE
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) brown sugar
1/2 cup white sugar
1 teaspoon vanilla essence
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1 cup (100 grams) coarsely chopped pecans

FROSTING
225 grams cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

And the baking began!

into the oven and frosting to complete it!

PS: He loved it and I still dislike baking!