Carrot Cake with Cream Cheese Icing
Recipe from The Violet Bakery Cookbook by Claire Ptak. Ingredients - 250g carrots, grated 100g unsweetened desiccated coconut 100g pecans, lightly toasted and finely chopped 400g vegetable oil 1 1/2 tsp vanilla extract 400g caster sugar 2 eggs 2 egg yolks and 4 egg whites 320g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 2 tsp ground cinnamon 1/2 tsp salt 200g unsalted butter, softened 250g cream cheese 750g icing sugar, sifted 1 1/2 tsp vanilla extract Method - Preheat your oven to 170°C/150°C fan and then butter and line two 23cm tins with baking parchment. In a large mixing bowl, combine the carrot, coconut and pecans. Set aside. In another bowl (preferably the bowl of an electric mixer), whisk the vegetable oil, vanilla, 200g of caster sugar, two whole eggs and two egg yolks until it is foamy. Add this to the carrot mixture and fold in well. In another bowl, whisk the flour, baking powder, bicarbona
